White wine has been pantry staple for most chefs for a long time. But only a few excellent chefs know that not every white wine is suitable as an ingredient. White wines are basically chosen for their "crisp" nature- a sommelier's term used for acidity lent by wine. This acidic taste enhances the flavors of a chorizo, a risotto and even steamed mussels. Some of the best white wines used for this purpose are:

  • Pinot Blanc
  • Pinot Gris
  • Pinot Grigio
  • Sauvignon Blanc
  • Semillon

Essentially any such white wine that is dry, crisp and has high acidity content. Chardonnays usually do not work best since they have strong, oak like flavors. They have a low acidic content. Chardonnays burn and taste bitter upon the addition to a dish, essentially ruining the whole flavor.

An effective substitute: Vermouth can be a good substitute for white wine if in case your pantry is missing the latter. An opened bottle of Vermouth lasts much longer than that of any white wine. You may even use a tinge of lemon juice or vinegar for that substitute flavor, but not more than a teaspoon.

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October 06, 2019 by Last WineDown