When a recipe calls for dry white wine...

[cindy-k-mi]

what should I use? A friend who cooks for a nice restaurant suggested using a chablis. Is that right? In the past, I have used a sauvignon blanc. Since I don't like to drink wine, I would prefer to just buy an inexpensive supermarket brand. Any recommendations? TIA, Cindy

 

[marg-in-pa]

Hi Cindy... Yes, you can use Chablis>>>

It's considered a dry wine. If you want to use the inexpensive one, I suggest the Paul Masson which comes in a small carafe. Depending on your liquor store, you can even find it in a mini. It's about 375ml, is under $5.00, and you get the little carafe free of charge to use later as a bud vase for wild flowers on your outside table for ultra casual al fresco dining! smileys/smile.gif
I should write commercials! ( snort)

 

[meryl]

I like Sauvignon Blanc. Kendall Jackson makes a nice one and it's inexpensive, about $8.99.

 

[CathyZ]

Cindy, you can also use a good dry Vermouth

 

[richard-in-cincy]

Sauvignon Blanc and dry vermouth are foremost recommended by Cook’s Illustrated

for recipes that call for dry white wine.