A Guide to Types of Wines for Cooking

White Wines -

Dry white wines are best used with poultry, veal, and fish.

•   Beurre Blanc Sauces
  •      -Sauvignon Blanc
  •      -Muscadet
•   Reduction Sauces and Pan Sauces
  •      -Sauvignon Blanc
  •       -Chardonnay
•   Poaching, Steaming, Sautéing, Stir-Frying
  •      -Pouilly Fume
  •      -Chenin Blanc
  •      -Pinot Blank
  • 
    

Red Wines -

Used primarily for red meats, red-wine sauces, stews and pasta sauces.

•   Light to Medium Red Wines- for Sautéing, Stir-Frying, Pan Sauces, Pasta, and Brown Sauces
•      -Chianti
•      -Merlot
•      -Zinfandel
•      -Rioja
•      -Madeira
•      -Port
•   Medium to Full-Bodied Red Wines - are primarily used with red meats, stews, pasta sauces, and roasts. Use for sautéing, pan-frying, roasting, braising, broiling, grilling, pasta sauces, and barbecue sauces
•      -Madeira
•      -Port
•      -Pinot Noir
•      -Merlot
•      -Cabarnet Sauvignon
•   Asian Wines - used for sauce making, stir-frying, soups, broths, pan-sauces, and grilling Generally sweet and non-acidic compared to most other white wines.
•      -Rice Wines
•           -Mirin
•           -Sake
•           -Shaoxing Rice Wine
•      -Sherry-An excellent substitute when Rice Wines are unavailable.
• 
  

Please be sure to try our fabulous recipes and professional line of More Than Gourmet demi glace and stocks. We carry four different demi glace and over twelve different stocks including fish, seafood/lobster, chicken, beef, veal, lamb, turkey, duck and more. They're simple, easy to use products that will add a natural richness and depth of flavor to all your favorite sauces, soups, stews, rice and pasta dishes, stir-fry, braising liquids and more.

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Jules Silver
“Where sauce is the art and the essence of fine cooking.”
888-560-3562 or 303-337-4445

 

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