An alcoholic beverage made from the fermented juice of freshly pressed white grapes. White wine is the ideal accompaniment to many shellfish, fish and poultry dishes and is a versatile cooking ingredient.
Any good-quality white wine can be used for cooking. Don’t discount off-dry styles, which add a lovely complexity to savoury dishes.
Use white wine to marinate pale meats such as pork or poultry, or in slow-simmered casseroles and stews. White wine has a particular affinity with mushrooms, mustard, cream and herbs such as tarragon, chervil, dill and parsley. It can also be used to de-glaze the pan after cooking meat to make a quick sauce.
Article by Susan Low
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