When a recipie calls for wine, how do you choose what wine to use?

I'm not much if a drinker, and I don't like wine. But I cook with it often enough, usually I just use those tiny Sutter home bottles to try to cut down on waste. But even then I ever know what would be better, chardonnay, blanc, pinot, whatever, especially in recipies that are heavy handed with wine.

Idk, is there a genral flavor profile for cooking wine or and I overthinking this.

submitted by /u/mira-jo
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