A splash of white wine is a chef's secret to turning the ordinary into the extraordinary.
White wine enchants with its crisp acidity and vibrant fruit flavors, ranging from zesty citrus to ripe stone fruit. Its light body makes it a versatile choice that complements a range of dishes.
Where it comes from
White wine has been produced since ancient times, with origins in regions like Greece and Italy, where it was celebrated for its refreshing qualities and served during communal feasts.
In the kitchen
White wine is essential for deglazing pans and enhancing sauces, making it a staple in cooking seafood and poultry dishes, while also serving as an engaging pairing with light fare.
Nutrition (per 100g)
83kcalCal
0.1gProtein
0.0gFat
2.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Lemon
Simmer together to lift seafood. Lemon's bright acidity sharpens white wine's subtle sweetness.
Thyme
Add thyme to simmering wine for poultry. Herbaceous notes deepen as wine reduces.
Garlic
Sauté garlic before adding wine. Garlic's sharpness mellows, infusing the wine with depth.
Clam
Splash white wine with clams, simmer briefly. The acidity cuts through brine, adding a crisp finish. Quick — just until clams open.
Gruyere Cheese
Simmer gently with Gruyère until smooth. The wine's acidity cuts through the richness, keeping the fondue light.
Turbot
Poach in white wine; it imparts a subtle acidity and depth, enhancing the fish's delicate taste.
True sole
Deglaze the pan with white wine for a quick sauce. The wine's acidity and subtle fruitiness enhance the sole's gentle flavor.
