Wine Information

I need to know what kind of white wine I should use?

I am going to be cooking a whole grain stuffing recipe and it calls for white wine...what kind can I use? I have a Pinot Grigio and a White Zinfandel in the fridge...what is best or do I need a different kind entirely?

Public Comments

1. either will be fine any will be fine
2. use the pinot grigio. If the recipe wanted you to use something specific it would say so.
3. Stick with the Pinot.
4. a sauvignon blanc. anything cheap..
5. Use the Pinot Grigio. White Zinfandel is a lot sweeter and really a rose not a white.
6. Try both, and see which one tastes better when all is said and done. No matter what the recipe, or others or cookbooks say - the only thing that matters is how it tastes to you or your guests. If you pass up this opportunity to experiment with both, you won't learn anything at all. :)
7. well, think of the flavor you're going to add with the wine. all depends of the type of food you're cooking. visualize it, and think. do you need a dry flavor or a sweet flavor etc.......
8. I would suggest the Pino, the Zin might be a little too sweet.
9. For cooking you can generally use any wine but they do make wines designed especially for cooking
10. White Zinfandel would do it.
11. I wouldn't use either one. Dry marsala will accentuate the earthiness in the grain and give fruitiness to add some complexity. I don't know what you're stuffing but I assume it is some sort of fowl. The addition of sauteed escarole or baby mustard greens and some diced turnips would be great. To lighten the flavor orange zest would do the trick. Pomegranate seeds for color and pecans for taste and texture will put it right over the top.