Check out all of our products >Saucy Sautéed Shrimp over Lemon Quinoa (Image credit: Faith Durand) Do you remember your first bite of linguine with white wine clam sauce, lobster bisque with sherry, or savory chicken Marsala? Cooking with white wine brings balance, fruit, and acidity to so many of our favorite recipes. Once you move past grocery store "cooking wine" (and I strongly advise you to do so!) and introduce even moderately priced white wine into the equation (leave that $40 Chardonnay in the wine fridge), your possibilities and cooking style expand exponentially. Here are five white wines that are each wonderful for cooking in their own way. By far, the most versatile style of wine to cook with is a dry, crisp white wine. Rich, oaky whites can become bitter during the cooking process, while sweeter whites may caramelize during deglazing or add unwanted sweetness to certain dishes. As wine cooks, it becomes an integrated part of the whole, and subtle nuances are almost always lost;

therefore, a high-quality wine is only appropriately used to finish a dish, where it will be the featured component. Unless that is the case, choose a moderately priced, quaffable white wine, and spend your extra money on quality ingredients instead. Scallops with White Wine Beurre Blanc & Lemon Orzo (Image credit: Nealey Dozier) 1. Crisp White Wine, Such as Pinot Grigio, Sauvignon Blanc, and Unoaked Chardonnay - This is your go-to category. If possible, choose a wine that has a moderate alcohol content (ideally between 10 and 13 percent) and generous acidity. Highly alcoholic wines may take longer to reduce and often do not have the necessary acidity, which adds brightness, while tenderizing. My three favorite grape varietals for cooking are Pinot Grigio, Sauvignon Blanc, and unoaked Chardonnay. Pinot Grigio is the most neutral of the three, which makes it the most versatile. Sauvignon Blanc provides racy acidity, which is particularly delicious in seafood dishes or with sauces utilizing heavy cream.

Chardonnay contributes the most richness of the three. I know it seems counterintuitive, but avoid purchasing wines labeled, "cooking wines," for they often contain salt and other additives. In general, choose unoaked, dry, medium-bodied white wines. In a pinch, you can always substitute a dry vermouth. While slightly more expensive, the vermouth has a longer shelf life, which makes it a great option for those, who only imbibe occasionally.can you buy wine online in ct 6 Very Drinkable Crisp, Dry Whites to Cook Withbest wine cake Duck Pond Pinot Gris, Willamette Valley, Oregon, 2013, $12famous red wine brands in usa Gabbiano Pinot Grigio della Venezie IGT, Italy, 2012, $8buy wine making supplies canada

Black Box Sauvignon Blanc Valle Central, Chile, NV, $24 (this is a 3-liter box, which represents an average $6 per bottle) Anselmi Friulano, Collio DOC, Italy, 2012, $10 Toad Hollow, Chardonnay, Mendocino County, California, 2012, $13 Mouton Cadet, Sauvignon Blanc, Bordeaux, France, 2012, $10 2. Sherry - Like Faith, I have a bottle of this in my kitchen at all times. buy wine in nyJust this evening, I finished a pot of chicken and cauliflower soup with a dash of sherry, and it brightened the soup and added another layer of depth and dimension. best wine to go to sleepSherry is versatile: it is great for deglazing, brings depth to a cream sauce, and is brilliant alongside appetizers like oysters. My Pick for Sherry to Cook With Taylor Wine Company Dry Sherry, New York, NV, $6 3. Marsala - Although delicious in a classic chicken or veal Marsala, you should branch out and try incorporating this complex, dry wine in braised preparations.

My personal favorite way to use Marsala wine is in the decadent Italian dessert, zabaglione. My Pick for Marsala to Cook With Cantine Florio Fine Marsala Dry, Sicily, Italy, NV, $13 4. Sparkling Wine - Of course, sparkling wine is perfectly suited for a Champagne vinaigrette or a sorbet, but it is a great substitute for dry, white wine in beurre blanc. The bubbles dissipate when cooked, so this is a great opportunity to use up any leftover flat bubbly after a party (not that this is ever an issue at my house!). My Pick for Sparkling Wine to Cook With Poema Cava, Brut, Penedés, Spain, NV Scallops with Lime & Cilantro 5. Madeira - Produced in four distinct styles, Madeira is a Portuguese fortified wine from the islands of Madeira. Choose "Sercial," a dry style that doubles as a refreshing aperitif. Use Madeira in a sauce for classic Beef Wellington, as a savory addition to gravy, or as a substitute for Sherry in virtually any recipe. My Pick for Madeira to Cook With

Blandy's, "Duke of Sussex," Dry Madeira, Portugal, NV, $15 What if I Don't Cook with Alcohol? Try verjus, the pressed juice of unripened grapes. Use chicken or vegetable stock with a dash of lemon or vinegar. Opt for an alcohol-free option, like Vin Sante, made from unfermented grapes. Has anyone created or used a recipe using white Port other than a cocktail (I keep meaning to try a dessert reduction sauce this way)? I am particularly interested in finding new ways to cook with Madeira — any thoughts? Any other favorite white wines not mentioned here?Chardonnay, gewürztraminer, moscato are white grape varieties. This page describes wine styles by variety and production area. Any below variety can give dry white wine or sweet white wine. Some varieties can be made bubbly or still. If only one variety (chardonnay, gewürztraminer) is mentioned on the label, then the wine is called varietal and is named after the grape with a capital initial (Chardonnay, Gewürztraminer).

Varietal wines primarily show the fruit: how the wine tastes much depends on the grape variety.Chardonnay was the most popular white grape through the . It can be made sparkling or still. Food pairings: a good choice for fish (even salmon) and chicken dishes. Districts: chardonnay makes the principle white wine of Burgundy (Bourgogne, France), where it originated. Chardonnay is versatile and is grown with success in most viticultural areas under a variety of climatic conditions. Yet it only amounts to 2 percent of the world vine areas. Total chardonnay vines cover more than 160,000 hectares (400,000 acres). The biggest states were in 2005: Typical taste of the different types of chardonnay: voluptuous. Chardonnay wines are often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD 20 Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess.

Burgundy whites can taste very different. Food pairings: a versatile food wine for seafood, poultry, and salads. Districts: of French origin, sauvignon blanc is grown in the Bordeaux region where it is blended with semillon. The Loire valley and New Zealand produce some excellent sauvignon blanc varietals. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities. Typical taste in varietal wine: sauvignon blanc normally shows a herbal character suggesting bell pepper or freshly mown grass. The dominating flavors range from sour green fruits of apples, pears and gooseberries through to tropical fruits of melon, mango and blackcurrant. Quality unoaked Sauvignon Blancs will display smokey qualities; they require bright aromas and a strong acid finish and are best grown in cool climates. Food pairings: Semillon goes with fish but there are many better matches. Serve dry Semillon with clams, mussels, or pasta salad. Districts: sémillon is the major white grape in the Bordeaux region of France.

Sémillon is also known as Hunter (River Riesling), boal/bual of Madeira, chevrier, columbier, malaga and blanc doux. Sémillon is also grown in Chile, Argentina, Australia, and California. Typical taste: the wine varietal features distinct fig-like character. Sémillon is often blended with sauvignon blanc to delimit its strong berry-like flavors. From the Bordeaux region of France come the great Sauternes and Barsac. These wines are produced from overripe sémillon grapes. They are blended with sauvignon blanc to produce a syrupy, full-bodied wine that may be world class.The moscato variety belongs to the muscat family of grapes - and so do moscatel and muscat ottonel. Food pairings: Moscato shows best on its own: without food but sweet wines will pair with dessert. Districts: moscato grows in most vine-friendly climates, including Italy, the Rhône Valley (where it is called muscat blanc à petits grains) and Austria (where it is called Muskateller). Typical taste: often sweet and always fruity, with a characteristic grapefruity and musky aroma.

Moscato wines are easily recognizable to anyone who has tasted a Muscat table grape. Districts: pinot grigio is planted extensively in the Venezia and Alto Adige regions of Italy. Pinot grigio is also grown in the western coastal regions of the U.S.A. It is called malvoisie in the Loire Valley and pinot gris in the rest of France. In Germany and Austria pinot grigio is known as the Ruländer or Grauer Burgunder. Similar aliases are used in the german settled regions of Australia. Typical taste: crisp, dry wines with good acid "bite" are typically made in Italy and Germany. Oregon or Alsace Pinot Gris shows aromatic, fruity flavors. Pairing with food is more difficult because Alsatian winemakers leave the grapes on the vine much longer. The perfume in Alsatian Pinot Gris makes it especially well suited for Thai or spicy Chinese cuisine. Food pairings: gewürztraminer is ideal for sipping. It can fit Asian food, pork and grilled sausages. Districts: gewürztraminer is best known in wines from Alsace, Germany, the U.S. West Coast, and New York.

Typical taste in varietal wine: fruity flavors with aromas of rose petals, peaches, lychees, and allspice. A Gewürztraminer seems generally not as refreshing as other types of dry whites. Food pairings: dry versions go well with fish, chicken and pork dishes. The crispiness of a Riesling works very well with tuna and salmon while the acidity level intermingles with the slight smokiness of the eel and cuts through the layers of spicier Japanese foods. Districts: the classic German grape of the Rhine and Mosel, riesling grows in all wine regions. Germany's great Rieslings are usually made slightly sweet, with steely acidity for balance. Riesling from Alsace and the Eastern U.S. is also excellent, though usually made in a different style, equally aromatic but typically drier (not sweet). California Rieslings are much less successful, usually sweet without sufficient acidity for balance. Typical taste in varietal wine: Riesling wines are much lighter than Chardonnay wines.