White wine

Wine from white grapes, dry to sweet, for deglazing, fish sauces and risotto.

White wine is wine from white (or skinned red) grapes, from dry to sweet, with acidity and notes of fruit, citrus and flowers. In cooking, dry white is used for deglazing, sauces for fish, chicken and seafood, risotto, braising mussels and vegetables, and sweet white in desserts and sabayon.

Recipes with this ingredient

Jellied mackerelEuropean cuisine | Appetizers

The recipe is taken from the book "Holiday salads and appetizers.

Shrimp Julienne with White WineEuropean cuisine | Appetizers

The recipe is taken from the book "Holiday Salads and Appetizers.

Fisherman's Happiness" salaEuropean cuisine | Salads

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

Veloute sauce (albufera)French cuisine | Sauces and marinades

Velouté sauce (Albufera) is a true embodiment of French gastronomy, refined and elegant. Its roots trace back to classical cuisine where the mastery of sauce preparation plays a key role. This sauce has a delicate, velvety texture and a rich creamy-wine flavor enhanced by the aroma of shallots, leeks, and thyme. The light acidity of white wine harmonizes with the depth of chicken pâté, creating a perfect accompaniment for poultry dishes. Velouté encapsulates the entire philosophy of the French approach to food: meticulous attention to detail, balance of flavors, and sophistication. It is served with roasted or baked poultry, imparting nobility and richness to it. This sauce is like the finishing touch on the canvas of culinary art that transforms a simple dish into an exquisite gastronomic masterpiece.