Which wine should you cook with?
Cooking with wine gives you room to experiment with subtle flavors. When choosing a wine with which to cook, think about the characteristics of the wine. Those flavors are the ones imparted on the dish. The citrusy or grassy qualities of a New Zealand Sauvignon Blanc add brightness to a seafood dish. The creamy texture and butteriness of a California Chardonnay balances a cream sauce with its acidity while not working against it. A traditional rule of thumb suggests using a dry white wine, like a Pinot Blanc or a dry Riesling, in seafood dishes and with light meats including chicken and pork.
Use young, flavorful red wines in heavier red meat dishes, red sauces and heavier soups. Select a dry wine unless the recipe specifically calls for a sweet wine as it may in desserts. Also, keep in mind it’s not advised to use a heavily new oaked wine because of the bitterness it may impart.
Fortified wines, like sherry and