When a recipe calls for dry white wine, what do you normally use?
I have been cooking with cooking wines for years and occasionally with the real deal, but until faced with French cooking, I never bothered to question the difference. Welp, apparently my trusty cooking wines are quite frowned upon in the world of chefs, ha!
I stumbled upon this site chowhound.chow.com and found suggestions and recommendations from fellow cooking lovers.
Dry White Wine Suggestions:
Dry Vermouth, Noilly Pratt
Too Sweet to use:
New to using REAL wine while cooking, I welcome comments from your personal experiences! Have you had better success with a particular white wine?
I am still suffering from a broken tailbone, so now I just need to call on a willing friend to bring me a bottle for my next recipe attempt tonight.