(since 1999)



Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

Cooking TipsVanilla to Winter Squash >  Wine In Cooking

See also: Articles & Trivia


and other Publications

An extensive selection of free magazines and other publications



See also: Alcohol in Cooking

Wine in Cooking

Dear James,
Could you please tell me the difference of cooking with regular white wine or sparkling wine?  Is it okay to substitute sparkling wine for regular?  (this is for a poultry recipe).
Thank you,  Vicki


Hello Vicki,
No real difference using sparkling or regular white wine for your poultry dish.

For sparkling wine, keep in mind that the term 'brut' is a dry sparkling wine, and the term 'dry' refers to a sweeter sparkling wine, and 'sec' or 'demi sec' is the sweetest sparkling wine.

For chicken, either a dry or sweet sparkling wine would work fine with most recipes.

Generally, a dry sparkling wine would work better with red meat than a sweeter one.

     Chef James

Some substitutes for wine in recipes:

    Non-alcoholic wine or beer.
    Chicken, fish or beef stock.
    Vegetable stock.
    Water and a little Balsamic Vinegar.
    Pomegranate juice.
    Grape juice, apple juice, orange juice, etc.
    Carrot juice.
    Syrup from canned fruit.
    Cranberry juice.
    White grape juice and a few drops of lemon juice or sugar, depending on whether a dry wine or a sweet wine is called for.
    Orange juice or orange juice concentrate.
    Coffee, espresso, etc.
    Green tea.



  Vanilla to Winter Squash   |   Vanilla: Beans, Extract etc.   |   Verjuice   |   Vidalia®  Onions   |   Vinegar   |   Walnuts   |   Washing Dishes   |   Water, Boiling Point   |   Water Chestnuts   |   Watercress   |   Watermelon   |   Weights & Measurements   |   Whipping Cream   |   Wild Game Fat Content   |   Wine In Cooking   |   Winter Squash  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages