![]() ![]() Here, flavors of lemon cream, citrus, honey, and yellow fruit are balanced by ample amounts of acidity, which lead to a lasting, palate-coating finish. This delicious example from Henri Perrusset is no exception. Lightly oaked chardonnay is basically the Goldilocks of wine, in that when it’s made well, it’s generally just right. Region: Burgundy, France | ABV: 13% | Tasting Notes: Lemon cream, Citrus, Honey We’ve narrowed down a variety of solid styles of wine to use in the kitchen that are also perfect for sipping on their own. Not sure where to start? We’ve got you covered. “That being said, I enjoy whites with a little personality.” For Strong, this means that there needs to be acidity, balance, texture, and palatable flavors in the given wine. “I enjoy drinking white wine while I'm cooking so I usually just put the wine I'm enjoying into my recipe,” she says. And of course, one should always follow the cardinal rule: never cook with a wine you wouldn’t sip solo.Ĭarrie Lyn Strong, sommelier, wine educator, and founder of Strong Wine Consulting, has a few ideas. This generally looks like unoaked chardonnay, dry riesling, pinot grigio, and beyond. So what exactly should one look for when seeking out white wine to cook with? Simply put, high acidity and little to no oak are key. In other words, that sad excuse for vino on your grocery store’s shelf? Best to leave it behind. If you’ve spent some time researching recipes, you’ve likely noticed that many sauces, marinades, and recipe bases call for wine-and seeking out said ingredient definitely shouldn’t be taken lightly. Whether kitchen novice or pro-chef status, one thing’s for sure: people are spending more time than ever cooking up meals at home. ![]()
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