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

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Don't use an off-dry wine when a dry one is called for: The residual sugar in the off-dry wines will completely change the flavor of a dish.

Don't splurge on wine for cooking: The flavor and aromas that make one wine better than another are largely lost during cooking and layering with other ingredients.

Consider the wine's acidity: More tart wines will cook down into much more tart foods; this can be desirable in some cases and not desirable in others.

Don't worry as much about oak and tannin: They can have an impact on the final dish, but not as much as the sugar and acidity of a wine.

Bad wine can be good to cook with: At least sometimes, flawed wines can produce good results through the transformational power of cooking, but proceed at your own risk because good results aren't guaranteed.

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