White wines in dishes – they go extremely well with fish and other seafood, but also with chicken, white sauces and stews. The use of dry or light white wine is recommended when preparing light appetizers consisting of white meat, seafood or vegetables. It will best bring out the natural aroma of the mentioned specialties.
If you are a fan of seafood risotto or need a tasty marinade for fish, Sauvignon Blanc is a great choice. With its sour note, it perfectly complements the taste of any dish.
Chardonnay is a classic white wine with a rich taste, which is most often used when preparing chicken with cooking cream and thick sauces with pasta. Chardonnay has a slightly more specific taste, so it is recommended to be careful when dosing.
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Despite its name, Pinot Gris belongs to the white wine varieties. It is extremely neutral and fresh, which is why it perfectly complements lighter dishes such as prawns or shrimp on the buzara.
White wines in dishes can also be used to marinate meat or fish. In this way, you can improve the taste and soften the texture of the food. Wine can also be used to cook rice or other grains, giving them a richer aroma.
One of the most popular ways to use white wine in dishes is to prepare sauces. White wines such as Chardonnay or Sauvignon Blanc go perfectly with pasta sauces or fish and seafood dishes. Wines such as Pinot Grigio or Riesling are often used in dishes with chicken or pork.
For vegetable dishes, white wine can be used for braising and frying, which adds aroma and enhances the taste of the dish. A combination of white wine, olive oil, garlic and spices can be the perfect base for steaming vegetables.
When using white wine in dishes, it is important to consider what kind of wine you are using. This would ensure that the wine goes well with the other ingredients in the dish. Also, it is important not to exaggerate the amount of wine in the dish, in order to avoid too strong a wine taste.