Comments on: In a recipe that calls for dry white wine can I use chardonay?

By: promethius9594

promethius9594 — Sat, 13 Feb 2010 10:39:45 +0000

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.

By: Rambo

Rambo — Tue, 09 Feb 2010 14:01:00 +0000

Yes, that will work just fine.

By: chef_renee

chef_renee — Tue, 09 Feb 2010 10:10:03 +0000

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!

By: M

Mon, 08 Feb 2010 10:01:44 +0000

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.

By: bobbyblackeyes

bobbyblackeyes — Sat, 06 Feb 2010 07:35:24 +0000

Yep! A Chablis will work as well