Cooking with White Wine

Here, amazing recipes that use white wine like delicious stews, steamed mussels, poached fish and more.

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Coq au Riesling

In this creamy take on coq au vin, the chicken is braised in dry Riesling and silky-rich crème fraîche is stirred in at the end, making it extra-decadent.

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Poached Salmon with Corn and White Wine-Butter Sauce

Poaching fish in wine is an easy way to infuse it with subtle flavor. To prevent seasoning from washing off, serve the salmon with a sprinkling of coarse salt.

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Mahimahi with Herbed White-Wine Sauce

In this easy, elegant dish, Marcia Kiesel looks to strongly flavored herbs, such as thyme and marjoram, because she likes them with meaty mahimahi. Along with white wine, she includes clam juice to add a briny edge.

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Orecchiette with Veal, Capers and White Wine

Tender veal ragù is flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette in this impressive pasta dinner.

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Chicken with White Wine and Crème Fraîche

Poaching infuses the chicken with a fragrant, rich flavor and then searing makes the skin golden and crispy.

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Pan-Seared Pork Chops with Green Peppercorn Sauce

Lardo, an Italian salume made from cured back fat, provides an intense richness to pork chops. If it is hard to find, substitute pancetta (cured pork belly rolled into a log) and unfurl the slices into long strips before wrapping the chops.

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Sauvignon Blanc-Steamed Mussels with Garlic Toasts

A crisp, citrusy Sauvignon Blanc, such as Indaba, would be great in these mussels and to drink with them.

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Chilled Chardonnay-Braised Calamari Pasta

Cooling this skinny pasta, then tossing it with Chardonnay-braised squid in a light, tangy sauce, makes for a refreshing first course.

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Poached Shrimp, Melon and Frisée Salad

To make the dressing for this pretty salad, take the zesty poaching liquid for shrimp—flavored with coriander seeds, garlic, peppercorns and orange zest—and reduce it. The salad is wonderful as both a first course or a light main course

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Roasted Halibut with Wine-Braised Fennel

Roasting a large fish fillet whole (rather than in portions) is a great way to serve a small crowd. This halibut is complimented by raisin-studded braised fennel as a slightly sweet vegetable side.

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Riesling Gelée with Strawberry Conserve

This beautiful, impressive dessert is easy to make and can be prepared the day before.

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Pea-and-Bacon Risotto

Chef James Tracy's hearty risotto pairs perfectly with a light-bodied Pinot Noir

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Wine-Marinated Lamb Chops with Fennel Salad

The tough stalks of fennel have a robust flavor ideal for infusing the white-wine marinade for these lamb chops.

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Country Potato-and-Cabbage Soup

Bacon adds a salty richness to this hearty, warming soup.

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White Clam Pie

Mario Batali steams the clams in white wine to open the cockles and allows for some of the remaining liquid to bake into the pizza dough.

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Braised Baby Artichokes with Tomato Coulis

This healthy, zippy Provençal classic is known as artichokes barigoule. Served over whole-grain brown rice or buckwheat couscous, it makes a lovely vegan main course.

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Viognier-Steamed Clams with Bacon and Parsnips

These bacon-garnished briny clams, steamed in a fruity and floral Viognier, are perfect for the cooler spring and fall months. Try serving them with the wine they're steamed in.

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Chicken with Piquillos

Mario Batali developed this recipe for pollo casero, a luscious chicken in rich white wine and pepper sauce, from an elderly home cook who lives in Asturias.

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Roasted Peaches with Mascarpone Ice Cream

Chef Daniel Humm infuses roasted peaches with honey-rosemary syrup and displays a strong Italian influence by using mascarpone in this ice cream.

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Pork and Wild Mushroom Daube

The Provençal stews called daubes are cooked in wide-bellied, narrow-necked earthenware pots (daubières). The lids are specifically designed to trap moisture during cooking. Dutch ovens or bean pots are perfect stand-ins for a daubières.

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Zesty Braised Chicken with Lemon and Capers

Sauvignon Blanc adds zip to the lemon-and-caper-infused liquid.

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Seared Scallops with Pinot Gris Butter Sauce

Chef Hugh Acheson flavors shallots with butter and Pinot Gris to create a sauce for scallops: "Pinot Gris loves shellfish," he says.

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Smoked Ham with Apple-Riesling Sauce

Riesling has sweet floral aromas that help counterbalance the saltiness of the smoked ham.

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Cooking with White Wine

1 of 24

Coq au Riesling

2 of 24

Poached Salmon with Corn and White Wine-Butter Sauce

3 of 24

Mahimahi with Herbed White-Wine Sauce

4 of 24

Orecchiette with Veal, Capers and White Wine

5 of 24

Chicken with White Wine and Crème Fraîche

6 of 24

Pan-Seared Pork Chops with Green Peppercorn Sauce

7 of 24

Sauvignon Blanc-Steamed Mussels with Garlic Toasts

8 of 24

Chilled Chardonnay-Braised Calamari Pasta

9 of 24

Poached Shrimp, Melon and Frisée Salad

10 of 24

Roasted Halibut with Wine-Braised Fennel

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Riesling Gelée with Strawberry Conserve

12 of 24

Pea-and-Bacon Risotto

13 of 24

Wine-Marinated Lamb Chops with Fennel Salad

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Country Potato-and-Cabbage Soup

15 of 24

White Clam Pie

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Braised Baby Artichokes with Tomato Coulis

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Viognier-Steamed Clams with Bacon and Parsnips

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Chicken with Piquillos

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Roasted Peaches with Mascarpone Ice Cream

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Pork and Wild Mushroom Daube

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Zesty Braised Chicken with Lemon and Capers

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Seared Scallops with Pinot Gris Butter Sauce

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Smoked Ham with Apple-Riesling Sauce

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