For cooking, the best kinds of white wine are dry, versatile ones that add flavor without overpowering the dish. Popular choices include Sauvignon Blanc, Pinot Blanc, unoaked Chardonnay, Pinot Grigio, and Riesling. Sauvignon Blanc has refreshing acidity and herbal notes, great for seafood and vegetables. Pinot Blanc is slightly sweet, good for chicken and vegetable dishes. Unoaked Chardonnay offers subtle fruitiness without the oak flavor, ideal for glazes and cream sauces. Pinot Grigio is neutral and crisp, making it a very versatile choice for most dishes. Riesling, slightly sweeter and with higher acidity, works well with both meats and desserts. It’s recommended to use a white wine that tastes good on its own and avoid cooking wines labeled as such since they often have poor flavors. Generally, a dry white wine with moderate alcohol (10-13%) and balanced acidity is best for cooking purposes.
