Dry white wine (for cooking)

vin blanc sec / vino bianco

Flavor and role

Unsweetened wine made from white grapes, bringing fresh acidity and aroma to seafood, chicken and cream sauces.

Typical dishes and uses

Bolognese, risotto, moules marinières (steamed mussels), white wine cream sauce

Substitutes

100ml white wine = 100ml chicken stock + 1 tbsp white wine vinegar (or lemon juice), or 100ml sake.

Storage

Once opened, recork and refrigerate for 3-5 days. Freeze in an ice cube tray and keep for 3 months for cooking.

Main countries

France · Italy

Used in this book

Bolognese (Ragù alla Bolognese)Albóndigas en Salsa (Spanish Meatballs in Sauce)Swiss Cheese Fondue (Moitié-Moitié)French Onion SoupLasagne alla BologneseMoules-fritesMushroom RisottoOssobuco alla MilaneseRopa ViejaAlbóndigas in Saffron-Almond Sauce with PicadaRagù alla Bolognese with Handmade Egg TagliatellePorcini Fondue (Fondue aux Bolets) with Rosemary Roast PotatoesGochujang Cheese Fondue with Rice Cakes, Sausages and Sweet Potato (Korean x Swiss)Baked Fondue Bread Bowl with Garlic-Butter DippersWine-Braised Chicken Paprikash with Butter Nokedli and Cucumber SaladWine-Steamed Clam Chowder with Crispy BaconDoro Wat with Homemade Niter Kibbeh and Honey-Wine FinishAmok Moules Marinière with BaguetteBergen Fish Soup (Bergensk Fiskesuppe) with Homemade StockSalmon en Papillote with Herb ButterCognac Deep-Caramel Onion Soup GratinéeGambas al Ajillo with Prawn-Shell OilChicken rice risotto with ginger-scallion gremolataLasagne Verdi with Homemade Spinach PastaCrispy-Skin Marry Me Chicken Thighs with White Wine Pan SauceMofongo Relleno with Shrimp CriolloMoules-Frites Mussel Roll with Shoestring FriesPorcini-Stock Risotto with Butter-Seared MushroomsOssobuco with Saffron Risotto alla MilanesePrawn-Head Stock Paella with AllioliPastel de Choclo with Knife-Cut Beef Pino and White-Wine ChickenOven-Braised Ropa Vieja with MadurosStjerneskud (Danish 'Shooting Star' Smørrebrød)

Updated 2026-10-10