Dry white wine for cooking?

Question

If a recipe calls for dry white wine, what do you use? Something not too expensive but not cheap and nasty? Also, what do you do with the rest of the bottle? Does it keep in the fridge? How long?

Can anyone name any brands/types of wine that are available in Sydney?

Thanks

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Answer 2

I use the supermarket's own brand one. They are fine for cooking, and usually quite drinkable as well.

As the saying goes, "I always cook with wine. Sometimes I even put some in the food". :-)

Obviously, you have the advantage of it probably being local. I have to say that I haven't had a "crook" bottle of Aussie wine yet.

Answer 3

I agree with the others. No point in using expensive wine for cooking. I buy  my cooking wine, red and white, by the box the it's literally on-tap in the quantities I need whenever I want it. It doesn't last for ever though (check the expiry date on the box) and if you don't think you'll use that much wine before it goes off, then you'll be better off with a cheap bottle. We use vacuum rubber stoppers on bottles of wine to help them stay fresh longer.

Answer 4

I use the cheapest I can find. After the first use I transfer it to a bottle that has a s***w on cap and keep it for months.