A dry, crisp wine is best — I prefer a good Pinot Grigio or Sauvignon Blanc." With Morichini's methods in mind, it's clever to avoid sweeter white wines when cooking. However, most bottles will ...

Any good-quality white wine can be used for cooking. Don’t discount off-dry styles, which add a lovely complexity to savoury dishes. Use white wine to marinate pale meats such as pork or poultry ...

Whether red or white, an inexpensive dry wine is less sweet and more acidic, and the perfect choice to use when deglazing and ...