What is it?

白葡萄酒是大多数厨师的厨房主食，而且确实具有通用性。使用它deglaze the brown bits for a pan saucefor炒鱼,鸡,pork, or蘑菇. Use it in意大利调味饭酸度良好。在盖上盖子之前，将其添加到一锅贝类中（查看我们的Steamed Mussels with Chorizorecipe for instructions). A dry white is any white wine that isn’t sweet. But for cooking, you want a wine with a high acidity known in wine parlance as “crisp.” Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon, and dry sparkling wines are especially good. Fuller whites with strong, oaky flavors, like some Chardonnays, don’t work as well for cooking. They’re lower in acidity and don’t lend as much punch as crisper wines. When reduced, oaky, buttery flavors turn bitter and don’t add anything pleasant to a dish.

没有吗？

You can almost always substitute dry Vermouth for white wine (a handy substitution since an opened bottle of Vermouth lasts longer than an opened bottle of white wine). Lemon juice or even白葡萄酒醋can substitute for wine when just a splash is called for, but use a tiny bit less.

How to choose:

Heat won’t improve the undesirable qualities of bad wine—it will only accentuate them, so cook with something you wouldn’t mind drinking. Conversely, heat kills the subtle nuances in a complex wine, so save the good stuff solely for drinking.

How to prep:

因为葡萄酒也含有酒精，因此通常在烹饪开始时添加它，因此酒精有机会燃烧。在烹饪结束时，将葡萄酒溅入菜中通常会导致不愉快的生葡萄酒味道。

如何存储：

将未打开的瓶子存放在一个黑暗，凉爽的地方。开放后，葡萄酒将开始氧化，这会对风味产生不利影响。回忆打开瓶子并冷藏它们以减慢过程。在几天内使用打开的瓶子。

更多的on Wine
有关如何将葡萄酒储存的信息（与烹饪相反），请阅读Tim Glaiser的专家葡萄酒存储技巧并查看我们的方便cheat sheet for pairing food and wine. Visit我们专用的饮料页面for more expert advice on cooking with and enjoying wine.

Cross Reference

Vermouth

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