or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › What White Wine To Use For Cooking?
New Posts  All Forums:Forum Nav:

What White Wine To Use For Cooking?

post #1 of 3
Thread Starter 

Hi Chef,

 

My niece asked me if I would make a tray of Chicken francese for a party.

I would like to know if Cavit Pinot Grigio is a good choice for the wine with the 

chicken. How long does it take for the alcohol to burn off.

 

Thank you, 

Padukie57

post #2 of 3

The particular brand/label does not matter. Taste the wine and if it tastes good then use it. If it isn't something you wouldn't drink yourself don't use it. You do not need to spend a lot on wine for cooking. You are simply looking for something with good tannins and to release the fond when you deglaze. 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 3

Better wine will give you better sauce, no doubt but no need to go crazy. Alcohol will burn of after couple of minutes of vigorous boiling, that's why recipes often state sweat miropoux, add wine reduce by half than add meat....

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › What White Wine To Use For Cooking?