re: When a Recipe Calls for White Wine, What Do You Use?

Cooks Ill says:

REDS: Go with blended (nonvarietal) American and Australian wines, or a French Côtes du Rhône. (I usually use pinot noir, shiraz, or malbec; whichever I have open.)

WHITES: Go with clean, crisp, dry Sauvignon Blancs rather than sweet Rieslings or heavily oaked Chardonnays, which can dominate subtle flavors. (I use Sauvignon Blanc; always have some around.)

They also suggest freezing leftover wine in cubes (if you are not a drinker) to save for future cooking.

Testing showed that dry vermouth makes a good substitute for white wine. It's cheap and lasts a long time after opened.

"The salt used to preserve inexpensive cooking wine makes it unpotable."

For a replacement for wine in soups and stews: Before serving, mix in 1/2 cup broth with 1/2 teaspoon red or white wine vinegar or lemon juice.