Wine White Wine 24 Delightful Recipes with White Wine By Food & Wine Editors Updated on January 16, 2023 Share Tweet Pin Email Trending Videos Photo: Charissa Fay Bright and buttery white wines are an ideal match for plenty of dishes, but cooking with white wine can be even better. Delicious pastas, seafood dishes, and plenty of chicken recipes are made even more flavorful when you add wine. Chicken breasts with white wine sauce, garlicky linguine with clams, or brothy mussels make for the perfect dish with Sauvignon Blanc or Pinot Grigio. Read on for some of our favorite ways to cook with white wine. 01 of 24 Venetian Shrimp with Polenta Victor Protasio "All you need to do is make a batch of polenta, which isn't hard at all; it just requires some stirring," says food writer David McCann. "And while the polenta simmers away, all you'll need to do is cook some garlic and white wine and stock, add butter, and, literally two minutes (at most) before you want to serve, toss in the shrimp." Get the Recipe 02 of 24 Coq au Riesling © Con Poulos In this creamy take on coq au vin, the chicken is braised in dry Riesling. Silky, rich crème fraîche is stirred in at the end, making it extra decadent. Get the Recipe 03 of 24 One-Pot White Wine Pasta with Mushrooms and Leeks Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland This creamy, savory one-pot pasta dish comes together without the need to boil the pasta separately. Savory sautéed mushrooms and gently sweet leeks combine with cream, lemon juice, and white wine to create the rich sauce. Feel free to switch up the flavor by adding tarragon instead of dill. Get the Recipe 04 of 24 Poached Salmon with Corn and White Wine-Butter Sauce © Frances Janisch Poaching fish in wine is an easy way to infuse it with subtle flavor. Since some of the seasoning inevitably washes off, serve it with a sprinkling of coarse salt. Get the Recipe 05 of 24 Sauvignon Blanc-Steamed Mussels with Garlic Toasts © Stephanie Foley A crisp, citrusy Sauvignon Blanc, such as Indaba, would be great in these mussels — and to drink with them. Get the Recipe 06 of 24 Roasted Peaches with Mascarpone Ice Cream © James Merrell Chef Daniel Humm infuses roasted peaches with honey-rosemary syrup and displays a strong Italian influence by using mascarpone in this ice cream. Get the Recipe 07 of 24 Chicken Breasts with White Wine Pan Sauce, Crème Fraîche, and Spring Herbs Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs turns pan-roasted chicken breasts into a special meal. The sauce's delicate flavors are also a good match for thick fillets of trout, salmon, or halibut, which may be substituted for the chicken. Get the Recipe 08 of 24 Seared Scallops with Pinot Gris Butter Sauce © Quentin Bacon Chef Hugh Acheson flavors shallots with butter and Pinot Gris to create a sauce for scallops: "Pinot Gris loves shellfish," he says. Get the Recipe 09 of 24 Broccoli Rabe Risotto with Grilled Lemon © Con Poulos This vegetarian risotto is enriched with a flavorful broccoli rabe that's stirred in before serving. The method is a little simpler than the one for traditional risotto: Instead of stirring in hot stock by the cupful, it's added in just two batches. Get the Recipe 10 of 24 Pork Loin Roast with Caramelized Onions and White Wine–Dijon Sauce Charissa Fay In this classic recipe from chef Alex Guarnaschelli, it's important to make sure the pork roast has enough air circulating around it (especially underneath) as it cooks; use a roasting pan fitted with a rack to elevate the meat. Get the Recipe 11 of 24 Slow-Roasted Lamb Shoulder with Shallots and White Wine Eva Kolenko Pre-salting the lamb (the longer the better) will deepen its flavor and increase the moisture and tenderness. Afterward, a simple sear then braise renders fork-tender shreds of meat. A spoonful of garlicky gremolata heightens those long-cooked flavors. Get the Recipe 12 of 24 Baked Clams with Bacon and Garlic Marcus Nilsson This ultimate version of baked clams has chopped clams in the filling, doubling down on briny clam flavor. Bacon, parsley, lemon, and a touch of Parmigiano-Reggiano cheese add a savory, herby kick. Get the Recipe 13 of 24 Chicken with Roasted-Garlic Pan Sauce Abby Hocking / Food & Wine This dish is inspired by the rotisserie chicken and sauce from El Asador de Nati in Córdoba. The base for the rich, extremely flavorful pan sauce comes from the chicken pan drippings and a whole head of luscious roasted garlic. Get the Recipe 14 of 24 Summer Squash Gratin John Kernick Recipe developer Laura Rege puts abundant summer squash and zucchini to good use in this beautiful and very simple gratin, which gets fantastic flavor from white wine, leeks, and Gruyère cheese. Get the Recipe 15 of 24 Linguine with Red Clam Sauce Photo by Antonis Achilleos / Food Styling by Rishon Hanners Pasta tossed with plenty of chopped clams, garlic, and tomato sauce is an iconic Italian-American dish. Here, a few simple touches enhance that homestyle taste: A dose of anchovies boosts the savory flavor of the clams, herby vermouth stands in for dry white wine (although you could use either), and a touch of butter tossed in at the end unites the pasta and sauce in a truly magical way. Get the Recipe 16 of 24 Choucroute Garnie © Quentin Bacon Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish. Chef Jacques Pépin has adapted the recipe to make it quicker and easier — calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. Get the Recipe 17 of 24 Sherried Mushrooms with Fried Eggs on Toast © Tina Rupp Chef Cindy Pawlcyn sautés mushrooms and onions with the Spanish dry sherry oloroso to make a fabulous topping for a fried egg on toast. Get the Recipe 18 of 24 Pappardelle with White Bolognese © Chris Court This cozy, meaty pasta is full of flavor from the blend of pork, beef, and veal, as well as the mushrooms and Parmesan cheese. Make sure you give yourself enough time to reduce the white wine and the stock; it's worth it for the super tender meat and depth of flavor that develops. Get the Recipe 19 of 24 Lobster Thermidor Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell This classic lobster thermidor stuffs gently cooked lobster meat back in its shell with a wine-based sauce and a touch of cheese before it goes under the broiler. The natural sweetness of lobster still shines through the rich, but not heavy, cremini mushroom and dry sherry-laced cream sauce. A touch of cayenne adds warmth, not spice, that brightens the whole dish, while Parmesan cheese gets bubbly and brown under the broiler to finish each impressive stuffed lobster tail. Get the Recipe 20 of 24 Caramelized Onion and Bread Soup with Brûléed Blue Cheese Greg DuPree In this vegetarian version of classic French onion soup, blue cheese and oloroso sherry bring new layers of flavor and depth. Notes of toasted nuts and fruit compote in the sherry pair well with caramelized onions, and its briny acidity cuts through the richness of the cheese. Get the Recipe 21 of 24 Bouillabaisse Chloe Crespi Photography Chef Ludo Lefebvre’s bouillabaisse starts with a quick-cooking, but deeply flavored, seafood broth. Layering a base of aromatics with fresh snapper, scallops, shrimp, and a mix of Pernod and dry white wine creates a long-simmered flavor in under an hour. Get the Recipe 22 of 24 Classic Cheese Fondue © Rob Howard Chef Ryan Hardy makes his luxurious fondue with two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds of spirits (white wine and kirsch), all traditional ingredients. Some of the dipping items are also classic, like cubes of crusty bread and pickles, but some are unconventional, like slices of Hardy's salami and other hearty house-cured charcuterie, which are all wonderful with the winey fondue. Get the Recipe 23 of 24 Asparagus and Potato Salad with Riesling-Tarragon Vinaigrette © Quentin Bacon In this recipe from chef David Bouley, simply cooked asparagus and Yukon Gold potatoes are made magnificent with a flavorful vinaigrette. To prepare it, chopped fresh herbs and ground coriander seeds are combined with Riesling, white wine vinegar, Dijon mustard, and olive oil until perfectly emulsified. Get the Recipe 24 of 24 Rustic Garlic Chicken © Jennifer Causey Yes, three heads of garlic. You don't have to peel the cloves first; they soften during cooking and take on a subtle sweetness. At the table, each person squeezes the garlic out of its skin onto the plate to eat with the chicken. Get the Recipe Updated by Megan Soll Megan Soll Megan Soll is a senior commerce editor for Food & Wine. She joined Dotdash Meredith in 2015 and has over 10 years of experience writing and editing food, entertainment, and lifestyle content. Food & Wine's Editorial Guidelines Was this page helpful? Thanks for your feedback! Tell us why! Other Submit