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.
Bolognese sausage ragù with tagliatelle
Linguine with prawns and mussels
Summer vegetable soup with mussels
Eggs Benedict
Mussels with Bayonne ham and shallots
How to cook mussels
Globe artichoke salad
Braised Savoy cabbage with bacon
Prawns alla busara
Lemon and poppyseed cheesecake
Mini pear pies
Pisco punch
Make-ahead Christmas gravy
Any good-quality white wine can be used for cooking. Don’t discount off-dry styles, which add a lovely complexity to savoury dishes.
See wine.
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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