QUESTION: When a recipe calls for wine, what variety of wine should be used?
ANSWER: Definitely not anything labeled “cooking wine,” which typically is packed with salt and barely resembles real wine.
If the recipe designates a white wine, opt for Sauvignon Blanc, Riesling or some other lighter variety; stay away from oaky Chardonnay.
If you need a red wine, Zinfandel and Merlot can work very well.
When cooking, it’s always best to use the wine that you intend to drink with the meal, a technique that helps guarantee flavor compatibility.