Qu'est-ce que le/la/l'White Wine ?
An alcoholic beverage made from the fermentation of non-colored grape pulp, used in cooking to deglaze, tenderize, and add acidity and depth.
"The Acidity Architect: Building Layers of Flavor"
Quel goût a le/la/l'White Wine ?
Acidic, Fruity, Dry, Crisp, Oaky (depending on type)
- Taste
- Acidic, Fruity, Dry (or Sweet), Umami (cooked down)
- Texture
- Liquid, Thin
- Aroma
- Fruity, Floral, Mineral, Earthy (varietal dependent)
- Acidity
- Medium-High
Technical Metrics
Acidity Range (pH)
3.0-3.5 pH
Alcohol Cook-Off Rate
~25% after 1 hour simmer
Recommended Cooking Type
Dry, Unoaked
Valeurs nutritionnelles
Per 147g (5 fl oz)Le secret du chef
When cooking with wine, add it early to allow the alcohol to evaporate, leaving behind the concentrated flavor. Don't use wine you wouldn't drink.
Substituts & Proportions pour White Wine
Le meilleur substitut pour le/la/l'White Wine est Chicken Stock (or Vegetable Stock), à utiliser dans un rapport de 1:1. Best for deglazing and adding savory depth; lacks acidity and fruity notes.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Chicken Stock (or Vegetable Stock) Meilleur | 1:1 | Best for deglazing and adding savory depth; lacks acidity and fruity notes. |
| White Grape Juice + Vinegar | 1:1 (juice), 1 tsp vinegar per cup | Good for replicating sweetness and some acidity, but won't evaporate the same or add complexity. |
| Apple Cider Vinegar | 1:1 (use less) | Provides acidity and tang, useful for deglazing, but has a strong flavor. |
| Non-alcoholic Wine | 1:1 | Designed to mimic wine flavor without alcohol, but can be less complex. |
Comment choisir et conserver le/la/l'White Wine
- For cooking, choose a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Avoid cooking wine" as it contains added salt and preservatives."
Quels accords culinaires avec le/la/l'White Wine ?
- Fish
- Seafood
- Chicken
- Pork
- Cream sauces
- Lemon
- Herbs
- Garlic.
Questions fréquentes
Quel goût a le White Wine ?
Acidic, Fruity, Dry, Crisp, Oaky (depending on type) Fruity|Floral|Mineral|Earthy (varietal dependent)
Quel est un bon substitut pour White Wine ?
Le meilleur substitut est Chicken Stock (or Vegetable Stock) (1:1). Best for deglazing and adding savory depth; lacks acidity and fruity notes.
Comment choisir et conserver le White Wine ?
For cooking, choose a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid cooking wine" as it contains added salt and preservatives."
