How to Use Dry White Wine in Cooking

Okay, now that you know dry white wines are the best all-purpose wines for cooking, and you know how to choose one, how exactly can you incorporate wine into your cooking?

In Sauce, Gravy & Risotto

One of the easiest ways to use dry white wine for cooking is to use it to deglaze a pan while making a sauce or gravy. It’s a simple technique in which liquid is added to a hot, just-cooked-in pan in order to loosen and release any caramelized bits stuck to its bottom, and create a delicious base from which to build.

After cooking aromatics like herbs and garlic, meat or vegetables (or all three), remove them from the pan and pour off any excess fat. Next, place the pan over low-to-medium heat, and slowly add a small amount of wine. Bring the wine to a simmer, then use a wooden spoon or silicone spatula to scrape up the bottom of the pan to loosen any caramelized, stuck-on remains. Then all you have to do is keep simmering—the alcohol will cook off and the liquid will eventually reach a saucy consistency.

This can also be a great technique for risotto. To make risotto, you’ll often begin by cooking aromatics and then adding rice to toast it before adding broth or stock. Rather than remove these items from the pan as you would when deglazing, add wine and cook until it’s absorbed. Then add any other cooking liquid you plan to use.

For Braising & Marinating Meat

Braising and marinating are two other cooking techniques in which you can incorporate dry white wine. While you can certainly employ either method for vegetables, they are especially excellent for poultry, beef or pork, again, thanks to our friend, acidity.

Braising is a low-effort, high-reward technique in which meat is seared quickly over high heat before being simmered slowly in a thin layer of liquid. The acidity of a dry white wine makes it an ideal simmering liquid, as it helps break down tough proteins and results in a more tender final dish.

Similarly, a dry white wine’s acid will help tenderize meat when it’s used as a marinade—that is, soaking meat in wine for an extended time before cooking. And because dry white wine is less potent than that of a rosé or red, any flavor it contributes to the meat during marination will be balanced and just-noticeable-enough on the palate, allowing the flavors of any other herbs and spices you use to come to the forefront.