What's the best white wine to use in a simple pasta dish?!
Answers: The New York Times did an article a couple of months ago before which they had done experiments with different wines to see if it were true that you should put good wine in your sauces. Their quasi-scientific method which has not been verified in other laboratories to my knowledge, was that which wine you use makes a difference, but better wine rarely makes betters sauce, once you pass the undrinkable stage (i.e., you should be able to get a glass down without being unhappy). So I started using 2 euro bottles of wine instead of 7 euro bottles of wine, even in Boeuf Bourgignon, and....there's no noticeable difference. So if you just need a little, use the wine you're going to serve, and if you need a lot, buy as cheap a drinkable bottle of (Dry, most likely) white wine as you can find. Sauvignon Blanc and chardonnay are fine, and I don't think you need AOC or DOC wines...table wine is fine.
Suave - it's an Italian white wine sooooooo delicious!
Seriously, i don't even like white wine that much, i like red, but this one is THE BEST!
You will thank me...
I don't think there is such a thing as a "best" wine...use a wine you'd enjoy drinking. Because when you cook with it, the flavor will be concentrated & if you use cheap or bad tasting wine....you'll get an stronger unpleasant taste b/c it'll be concentrated.....this goes for any alcohol used in cooking,Bon Appetite!
You can use any wine you like, however there is a golden rule.
If the wine isn't fit to drink, don't put it in the food.
I sugest you: Franciacorta white
in a pasta dish u are best to use a dry white if you were to be drinking it with this dish then you best try a sem sauv blanc
Any dry white wine will do and, if you don't have it, you can use a rosé. In some dishes, even vinegar will do.
Don't bother "wasting" an expensive drinking wine just to have it all boil or simmer off in a dish you're cooking. In any case, you usually don't need more than half a cup for most recipes. Use whatever you have on hand for drinking.
I have a wonderful recipe for risotto with Chianti wine and gorgonzola, and it takes more than half a 75ml bottle for about a pound of rice (3-4 servings). I always look for the cheapest I can find, as long as it's DOC or DOCG (thus guaranteeing quality) Chianti, since most of it's going to be mixed in with the broth and all the rest.
If you are adding wine to a pasta dish, your best bet is to go with a white wine, like Chardonnay. If you are using a lot of meat in your pasta dish, you can add a red wine like Chianti to the meat after you brown it.
Best wines paired with pasta are usually reds like Rosemount Shiraz or whites like Riesling, Piesporter or Gewurtraminer.
Enjoy :)
I will agree with "soave".
However - to cook with wine has to be good.
If you can't drink it, don't use it in your cooking. It will totally spoil your dish....!!!