White wine

White wine is a versatile kitchen helper that works not only in a glass but also in a pot. In cooking, it is valued for its ability to highlight delicate flavors, add depth to sauces, and delicately aromatize dishes. From light Sauvignon Blanc to rich Chardonnay — each style finds its place in recipes.

Aroma and taste in cooking

When wine hits a hot pan, the alcohol evaporates while the flavor components remain — this is the main advantage for a chef. The acidity of white wine naturally balances rich, fatty dishes: fish, seafood, chicken with creamy sauces. Fruity notes (apple, pear, citrus) pass through the dish without overpowering the main ingredients.

Dry white wine works better than sweet: it adds complexity rather than cloying sweetness. Semi-sweet and sweet varieties are used rarely, mainly for desserts or marinades where sweetness is specifically needed.

Where to use white wine

• Fish sauces and broths — wine draws out the delicate flavor of seafood
• Braising chicken and rabbit — meat becomes tender and more aromatic
• Risotto and pasta — wine is absorbed by the grains or dough, giving them depth
• Cream sauces — wine's acidity cuts through the richness of cream
• Marinades for seafood and white fish
• Deglazing the pan after searing — wine lifts all the delicious browned bits from the bottom

How to choose for cooking

You don't need expensive wine for cooking — choose a mid-range option that you would drink yourself. Avoid very cheap options: they often contain additives and give an unpleasant aftertaste. Pay attention to acidity (it's indicated on the label): higher acidity works better for fish, lower for tender meat.

Light wines (pinot grigio, sauvignon blanc, albariño) are great for fish and seafood. Fuller-bodied wines (chardonnay, gewürztraminer) work well with chicken, mushroom dishes, and creamy sauces. Remember: wine in a dish should complement, not compete with the main ingredients.

Storage of an open bottle

Open white wine keeps in the refrigerator for 3–5 days. Cork the bottle tightly or pour it into a smaller container to minimize contact with air. If the wine has started to oxidize (lost its aroma, taste has become flat), it can still be used for cooking — oxidation won't ruin the sauce, it will just make it less vibrant.

Practical tip: if you're worried about using too much alcohol, remember — the longer the wine boils, the more alcohol evaporates. With prolonged simmering (15 minutes or more), the alcohol almost completely evaporates, leaving only the flavor.