White Wine Red
What’s the difference of cooking with red and White Wine?
I often use red wine for deglazing and such and I love the taste, but there are some cream sauces I am interested in that call for white wine…I am not a wine drinker…so what is the difference? Is it just the color or does white taste different in cooking? Lighter? What?
There is definately a flavor difference. Also, red wine would make a cream sauce pink, which isn’t very appetizing.
The biggest difference in red versus white wine is in how long they leave the grape skins in the juice during fermentation. The ‘dry’ flavor comes from the grape skins, not the flesh. To make red wine, they leave the skins in longer which adds the color and flavor into the wine. White wine tends to be lighter and sweeter, though that’s not always the case.
In cooking with wine for the non- wine drinker, it’s best to use what the recipe calls for. Do not, however, use ‘cooking wine’. It has salt added to it, which will throw off the flavor balance of the recipe. I believe Sutter Home has single-serving bottles of wine that work well for cooking when you don’t want to open a whole bottle just for 1/2 a cup.
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Filed under: Wine Selection Tips
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