White wine (for cooking)

Description

Cooking white wine is usually a clear, straw-yellow drink with a light, fruity aroma and distinct acidity; in taste, it can be dry or semi-dry, rarely full-bodied like wines aged in oak. As an ingredient, it adds freshness, enhances flavors, and lightens the texture of sauces. Nutritionally, it provides a small amount of calories and trace phenolic compounds with antioxidant properties, but it's worth noting that many commercial cooking wines contain added salt and preservatives, which affects sodium content. In the kitchen, it is used for deglazing pans, preparing risottos, sauces, marinades for fish, poultry, and vegetables, as well as for braising. Store unopened in a cool, dark place, and after opening, keep in the refrigerator with a tight cork and use within a few days for the best aroma; cooking wines with salt may last a bit longer, but it's advisable to choose good quality wine for frying and reduction.