Wine

What’s the Best White Wine for Cooking? Here Are the Top Bottles (and How to Choose Them, According to 3 Food Pros)

You’re whipping up a classic chicken Marbella, and the Ina Garten recipe you’re following calls for “dry white wine.” You can’t exactly phone the Contessa herself, but come on, Ina: What the heck does that even mean? Pinot grigio is dry…but so is sauvignon blanc. What gives?

Cooking with wine can be totally confusing. While you might be tempted to grab whatever is hanging out in the back of your fridge, it actually does matter which bottle you choose—to an extent. We asked three food professionals (including a master sommelier, a chef and a nutrition director) to find out once and for all how to choose the best white wine for cooking.

1. Choose a white wine with high acidity and light fruit flavors

Celine Beitchman, director of nutrition at the Institute of Culinary Education, suggests a light- to medium-bodied white for cooking. “Unless you’re making a sweet

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Wine and cooking ingredient sales soar during lockdown

Demand for Naked Wines and Premier Foods home cooking ingredients soared during lockdown, the firms have said.

The online wine seller said revenue surged 81% in April and May, after many shops were forced to shut on 28 March.

Naked Wines temporarily halted new orders last month after a huge jump in business as customers stockpiled.

Mr Kipling-owner Premier Foods saw a 20% sales rise in the run-up to lockdown, with strong demand for cooking products continuing afterwards.

Shoppers began to stock up on alcohol in April to drink at home as the coronavirus pandemic spread. Food stockpiling began in March, when the shelves of some shops were cleared.

In a statement, Naked Wines said: “We entered the new financial year with good momentum as Covid-19 has influenced customer shopping behaviour and driven increased demand for the Naked Wines offer.”

The company stopped short of providing guidance for

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