Wine and food combination?!
Answers: I am making chicken cordon bleu with a white wine sauce. Should I serve the same wine I use to cook with the meal? Any suggestions of a good dry white wine or a wine to serve with this? preferably in the 10-20 dollar range
If it is a dry white wine you are looking for, I would suggest a New Zealand sauvignon blanc.
It will have the acidity and freshness to cut through the cheese, while providing a nice light bodied fruitiness (not sweetness) to complement the spices in your breading. It is a versatile cooking wine as well and would be fine in your dish.
A widely available example that sells for roughly $15 is the Babich Sauvignon Blanc from the Marlborough region. It frequently makes it onto the Wine Spectator Top 100 list (as it did this year) and is a tremendous value.
Cheers!
If you like the taste of the wine you cooked with, of course it's OK to serve with the meal. Kendall Jackson makes a nice Chardonnay.
You should serve whatever you like to drink. That being said, I usually enjoy the wine to drink that I used to cook with. I like Sutter Home or Fetzer's Pinot Grigio for cooking and drinking. Not too expensive, considered dry but not so much so that it makes you pucker.
If the wine you're cooking with is a good dry use it. Yellow Tail makes a nice average priced Chardonnay.
Normal rule of thumb, cook with the same wine you plan on serving with dinner... it's complementary... A good dry would be a Pinot Grigio... Chardonnay or Rieslings are sweeter. $10-20 range, try Robert Mondavi, Turning Leaf, Kendall Jackson.
I would go with a ripe fruit buttery chardonnay.... I would suggest... Guenoc, Cosentino "The Chard" Or Alamos.... all would be a little harder to find...an upscale wine shop would have them or at least suggest something similar... price range ...all about ten buck but all drink like 20 to 25 dollar bottles
I don't know what country you're in, but I love the Australian whites.
Yes, always use the same wine you will pour with the meal or one of similar quality.
I will probably recommend you serve the chicken cordon bleu with any no oaky chardonnay either from France or New Zealand, which are usually cheap, try the Babich unwooded 2005 for about $10. Stay away from Australia and California, since they will be too strong and will overpower your dish.
I know this is specifically a wine question, but hear me out. Wine/food pairing pales in comparison to beer/food pairing. Now I am not talking Coors light and chicken nuggets here. But seriously, beer offers far more variety and quite frankly is more versatile.
If you can find it try a dry mead (honey wine, not all wine is made from grapes). Not all are as sweet as you would think, and could be a unique twist.