What kind of white wine to use in baked chicken?
Saturday, August 16th, 2008 at
7:53 pm
? asked:
I am making a baked chicken recipe that calls for white wine. I’m assuming I should use dry? Does anyone have a good CHEAP brand to use? And any suggestions for what type of dry wine? Thank you!
I am making a baked chicken recipe that calls for white wine. I’m assuming I should use dry? Does anyone have a good CHEAP brand to use? And any suggestions for what type of dry wine? Thank you!
Tagged with: Baked Chicken Recipe • Dry Wine • White Wine
Filed under: Wine
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For cooking I would suggest something strong, like a really woody Chardonnay. Fortunately there are tons of them out there right now, it shouldn’t be hard to find a cheap one. Chenin blanc cooks well also.
I buy my cooking wine from the markdown or discount section when they discontinue it. If nothing is on sale, I buy the cheapest one that isn’t Berringer’s.
I purchase a cheaper brand at the liquor store. I have good results with chardonnay.
The best white wine is the one that you drink. If you buy cheap, you get cheap. Just remember the best wine – if you can drink it you can cook with it. chardonnay white is great goes with other foods as well.
This may seem crazy, but I love the flavor this has provided in many chicken dishes – dry vermouth
I would look for Sauvignon Blanc.
I think Chardonnays are too oaky and when you cook with it will impart strong flavors or become slightly bitter due to the tannins from the oak.
I know you’re supposed to cook with drinking wine but I’ve had good success with Gallo jug wine.
If you wouldn’t drink it why cook with it?
It depends on the dish. Many dishes where the chicken is actually baked in a sauce call for a sweeter riesling; some for a sweet Bordeaux like Barsac..
Use whatever you would drink