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.

More Riesling Pairings

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Poached Salmon with Corn and White Wine-Butter Sauce

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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.

Succulent Salmon

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Mahimahi with Herbed White-Wine Sauce

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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.

Grilled Seafood Ideas

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Orecchiette with Veal, Capers and White Wine

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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.

Hearty and Meaty Pastas

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Chicken with White Wine and Crème Fraîche

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

More Chicken Recipes

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Pan-Seared Pork Chops with Green Peppercorn Sauce

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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.

Italian Recipes

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Sauvignon Blanc-Steamed Mussels with Garlic Toasts

Photo © Stephanie Foley

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

More Cooking with Mollusks

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Chilled Chardonnay-Braised Calamari Pasta

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

Fantastic Seafood Pastas

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Poached Shrimp, Melon and Frisée Salad

James Merrell

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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

More Shrimp Recipes

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Roasted Halibut with Wine-Braised Fennel

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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.

Incredible Halibut Recipes

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Riesling Gelée with Strawberry Conserve

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

Beautiful Wine-Infused Desserts

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Pea-and-Bacon Risotto

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

Innovative Risotto Recipes

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Wine-Marinated Lamb Chops with Fennel Salad

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

More Amazing Lamb Recipes

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Country Potato-and-Cabbage Soup

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

Soup Recipes

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White Clam Pie

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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.

Perfect Pizzas

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Braised Baby Artichokes with Tomato Coulis

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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.

Delicious Vegan Recipes

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Viognier-Steamed Clams with Bacon and Parsnips

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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.

Cooking with Clams

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Chicken with Piquillos

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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.

Everything Mario Batali

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Roasted Peaches with Mascarpone Ice Cream

James Merrell

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

Fabulous Fruit Desserts

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Pork and Wild Mushroom Daube

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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.

Pork Perfection

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Zesty Braised Chicken with Lemon and Capers

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

Great Chicken Ideas

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Seared Scallops with Pinot Gris Butter Sauce

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

More Tasty Scallop Recipes

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Smoked Ham with Apple-Riesling Sauce

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

Impressive Ham Recipes

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Cooking with White Wine

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Coq au Riesling

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Poached Salmon with Corn and White Wine-Butter Sauce

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Mahimahi with Herbed White-Wine Sauce

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Orecchiette with Veal, Capers and White Wine

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Chicken with White Wine and Crème Fraîche

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Pan-Seared Pork Chops with Green Peppercorn Sauce

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Sauvignon Blanc-Steamed Mussels with Garlic Toasts

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Chilled Chardonnay-Braised Calamari Pasta

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Poached Shrimp, Melon and Frisée Salad

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Roasted Halibut with Wine-Braised Fennel

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Riesling Gelée with Strawberry Conserve

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Pea-and-Bacon Risotto

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Wine-Marinated Lamb Chops with Fennel Salad

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Country Potato-and-Cabbage Soup

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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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