In response to several posts regarding recipes calling for dry white wine I've gathered the following information:
A dry wine is wine that has been fermented until all the natural sugar that was present in the grapes has been consumed. Recipes call for dry wines to avoid the sweetness a sweet or semisweet wine would add to the dish.
Some examples of dry white wines are Sauvignon Blanc, Chardonnay, Chenin Blanc, and Riesling.
When cooking with wine, the alcohol evaporates while the food is cooking, and only the flavor remains. For this reason, wine should not be added to a dish just before serving. It should simmer with the food or in the sauce while it is being cooked; as the wine cooks, it reduces and becomes an extract which flavors.
Re-corked leftover white wine can be stored in the refrigerator for 3-5 days and still maintain its flavor.
Julia Child favored dry white vermouth as a replacement for dry white wine in recipes. The same amount of a good dry vermouth will lend more flavor, power, and freshness to the recipe than most wines. Vermouth is a fortified wine and can be stored for almost six months in the refrigerator after being opened. Noilly Prat Dry is a versatile vermouth that costs around $8 for a 750ml bottle.
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Dry White Wine Facts
