![]() The DOCG regulations restrict the production of Cortese di Gavi to the area formed by the following towns: Bosio, Capriata d'Orba, Carrosio, Francavilla Bisio, Gavi, Novi Ligure, Parodi Ligure, Pasturana, San Cristoforo, Serravalle Scrivia, Tassarolo. Although the DOCG rules allow for sparkling spumante and metodo classico styles, most Gavi is produced as a non-sparkling still wine. Cortese di Gavi made from vines within the comune of Gavi may be labeled Gavi di Gavi. The current style of production dates to 1876. The name derives from Gavi, the comune at the centre of its production zone, and Cortese, the local variety of grape from which it is exclusively made and whose existence is reported from the 17th century. The wine was awarded DOC status in 1974 and elevated to DOCG in 1998. You can usually replace wine with chicken or vegetable broth-your dish will still be delicious! (If you want some extra acidity, add a little splash of wine vinegar.) Just keep in mind that some dishes, like that beloved Chicken Marsala, get their flavor from wine, so you may not want to use a substitute for that one.Cortese di Gavi, or simply Gavi, is an Italian dry white wine produced in a restricted area of the Province of Alessandria, Piedmont, close to the Ligurian border. What if a recipe calls for wine and I don't have it or don't want to use it? It's the defining ingredient in one of our all-time favorite Italian dishes, Chicken Marsala. This classic cooking wine comes in both red and white varieties. Bonus: Once opened, dry vermouth can be stored in the fridge for months. ![]() Soave is a dry and crisp white wine with fruity and floral notes. It's great in dishes like Kung Pao Chicken.ĭry Vermouth is a fortified wine that's great to have on hand in the kitchen for risotto, pasta dishes, and more. Another of the most popular Italian white wine types is Soave, a DOC wine made from Garganega grapes grown in hillside vineyards surrounding the romantic city of Verona. It has a high alcohol content (between 18 and 25 percent!) so just a splash is enough in most recipes. Unlike the above types of wine, which are made from fermented grapes, Chinese rice wine is made from fermenting and distilling rice. Pick something with less than 13 percent alcohol-anything higher than that will take longer to reduce and have a lower acidity. Sauvignon Blanc is another all-purpose dry white wine, but it tends to be a little more acidic than Pinot Grigio. ![]() It's crisp, neutral, and generally not too sweet. This is a good go-to for any recipe where you want a nice, mellow flavor. Just don't use cream sherries-they're too sweet for most dishes. We love dry sherry for quick pan sauces, cream sauces, and seafood dishes-it adds great flavor and really stands out. What are the best white wines for cooking? Dry Sherry (Just make sure you get something you don't mind drinking so you can have a glass!) Check out our favorite picks-then try our Creamy Pasta Primavera, Spinach and Mushroom Stuffed Shells, Instant Pot Chicken Cacciatore, or Creamy Roasted Red Pepper Soup. It's also best to stay away from fuller-bodied wines like oaked Chardonnays-they can lend too strong a flavor to your food.ĭon’t feel like you need to spend too much on any wine that you use for cooking either. Super sweet wines like Moscato or sweet rieslings can caramelize too quickly when you're cooking, especially if you use them to deglaze a pan. You want the wine to add acidity-not sweetness. So how do you know which are the best white wines for cooking?Īs a general rule, go with a dry white wine unless your recipe says otherwise. We're not wine snobs around here, so we don't usually get too crazy about picking the perfect bottle-but some wines are better in recipes than others. So many of our favorite recipes call for a splash of white wine: pasta sauces, soups, chicken dinners.
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