I like cooking with white wine, especially when the dish is poultry. It's a great mild acidic in marinades and a tasty way to deglaze a pan for reduction sauces. With baked chicken or turkey, it's going in my basting liquid. The alcohol evaperates and leaves behind the more subtle flavors from the wine. Some say that only the most high-end wines are worthy of not just your glass, but your recipes as well. Those people have more money than me. Beringer makes a number of good quaffing wines in a modest price range, and their Chenin Blanc is one of the less expensive options, though it can be hard to find. The dominant notes will vary from year to year, but the overall impression is consistently off dry and very fruity. It adds a nice balance to the butter and herbs in basting sauce, and a mellow flavor to me as I stand over the hot stove making sure nothing goes wrong with the dishes I'm cycling in and out of the oven. In short, a holiday season life saver.

el71

Tampa, FL