In a recipe that calls for dry white wine can I use chardonay?
Thursday, February 4th, 2010 at
2:14 pm
rawrr asked:
I’m making a soup that calls for dry white wine. I only have YellowTail chardonay, no other white wine. Is it fine to use that?
I’m making a soup that calls for dry white wine. I only have YellowTail chardonay, no other white wine. Is it fine to use that?
Tagged with: Dry White Wine • Dry Wine
Filed under: Wine
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Yep! A Chablis will work as well
It probably will be fine as it is not overly sweet. Give it a try. I always use leftover wines in my cooking and have not paid much attention to whether they were tending toward the sweet or dry side. I have even used madeira wine which are sweet in my beef stew with no problems. Taste the soup part way through and adjust the seasonings accordingly.
Some Chardonnays tend to be sweeter, but I think you’ll be fine using it in your soup. Add in 1/2 the amount though at first, let it simmer for a while, then taste it. If you need the other 1/2 of the wine, then you can add it in. Even with subtle substitutions of recipes, I am hesitant and taste as I go, you can always add more, but you can’t take it out. But, I honestly think you’ll be fine, I cook with Wine all day at work. I hope you have a wonderful Sunday and happy cooking to you!
Yes, that will work just fine.
Chardonay is what I always use for dry white wine in cooking. Even a sweet chardonay doesn’t hold a candle to a riesling or gwert, and even if it is a slightly sweet one, the food will absorb any sweet flavor.