Dry wines are used in cooking to enhance and complement red meat, fish and poultry. Dry wines -- particularly dry white wines -- are also used when cooking vegetables such as asparagus and mushrooms. Dry red and white wines are often used in reductions, braising, marinating and deglazing. Additionally, wines with dry characteristics are used to form the base for a variety of sauces.
Dry white wines are often used to braise fish and poultry or as a base for vinaigrettes and sauces. Sauvignon blanc is of French origin, but is grown in Chile, Argentina, California and Oregon. Sauvignon blanc is characterized as dry with grassy, citrus notes. Sauvignon blanc pairs well with scallops, shrimp and crab; it is often used to make vinaigrettes and citrus-based sauces for shellfish. Pinot grigio is originally from Italy and is now grown throughout the world. It is citrusy and fragrant and it complements mild white fish, oysters and chicken.
Dry red wines such as pinot noir and cabernet sauvignon pair well with red meat. Both are used in sauces and to braise red meat. Pinot noir is a varietal from France. It is light-bodied and characterized as being earthy, with hints of violet and black cherry. Pinot noir is often used in sauces for veal and lamb because it is delicate and not overpowering. Cabernet sauvignon is a full-bodied red with flavors of chocolate and black currant. It is often used to braise beef and duck. It is also used with meat stock and mushrooms to make sauces.
Sherry is a Spanish fortified wine. It ranges from dry to sweet; dry sherry is used in poultry recipes and in cream-based sauces. Depending on the type, sherry can be nutty and fragrant and stands up well to oily fish and dairy. Fino sherry is one of the driest types of sherry; it is used with herbs to make sauces for chicken and wild game.
Dry vermouth is a fortified wine, meaning it begins as wine, but has alcohol added. It is often infused with herbs and spices and it is frequently used as a complement to chicken and poultry dishes. Dry vermouth is used to make various sauces and gravies; it is also used to "deglaze" pans to make sauce after meat has been seared.
- Victory or Death in the Kitchen; Wines for Cooking; July 20, 2010
- Professional Friends of Wine; Sauvignon Blanc; Jim LaMar
- Professional Friends of Wine; Pinot Gris; Jim LaMar
- Professional Friends of Wine; Cabernet Sauvignon; Jim LaMar
- Professional Friends of Wine; Pinot Noir; Jim LaMar; Feb. 11, 2001
- Cooks Illustrated; Dry Vermouth; May 1, 2003
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