A Guide to Types of Wines for Cooking

By on May 30, 2017
Wine Bottles
Wine Bottles

Wine Bottles

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

Primarily used with red meats, stews, pasta sauces, and roasts. Use for sautéing, pan-frying, roasting, braising, broiling, grilling, pasta sauces, and barbecue sauces.

  • Port
  • Pinot Noir
  • Madeira
  • Merlot
  • Cabernet 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.

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About The Saucemaster

I’ve followed the food show circuit for years, charted the winners, and personally tested the cooking sauces.

Though there are literally thousands of items represented at the food shows, I’ve only selected the top gourmet sauces in their category for your cooking and dining pleasure.

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