| Wines add flavor to every dish. Dry white wines are | | | | thick and creamy. It is one of the most prominent dry |
| acidic in nature. It is the result of fermentation and has | | | | wines used till date. |
| a great aroma to it. It should always be added in the | | | | Secondly, we have the Riesling which is highly acidic |
| right proportion as too little would spoil the flavor and | | | | and can be used for cooking Bouillabaisse as well as |
| too much would turn it too acidic. There needs to be a | | | | used as seasoning for your seafood soups. |
| balance even while adding it to any meat marinade. | | | | Next, we bring in Pinot Gris which has a tangy fruit |
| They are generally used in cooking fishes, lobsters, | | | | flavor, very popular and blends to the core with |
| pork, shrimps and veal. However, do remember that | | | | seafood dishes. |
| they are substitutes for your cooking wines. It also | | | | Then, you will come across Sauvignon Blanc, a French |
| helps in preventing heart diseases and cancer. There | | | | name for dry wine powder. It has flavor that reminds |
| are many other alternatives for cooking wine which | | | | you of herbs and is slightly acidic. If you are an |
| might be vinegar, citric acid but do not expect them to | | | | amateur cook, please begin with this one initially for all |
| add the same taste. There are five types of dry wine | | | | your dishes. |
| and we recommend you to use them for all your | | | | Lastly, we bring to you Vermouth which is totally |
| dishes. | | | | colorless and mixed with herbs. Use it as a marinade |
| Firstly, you have the Chardonnay which is a bit acidic | | | | only for your non-vegetarian recipes like chicken soup, |
| and can be used for cooking chicken, seafood and | | | | poultry, and lobsters. If you happen to be leftover with |
| pork. The touch of this powder will make the gravy | | | | any powder, refrigerate it. |