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I'm making a carrot and leek soup that calls for a cup of Sauvignon Blanc. Other ingredients include veggie stock of course, lemon zest and thyme. Would apple cider vinegar work since it's a little sweet?
If you just want to skip the wine I would up the veggie stock. Don't think I would add apple cider vinegar as a sub, the carrots should be sweet enough.
No... not vinager!! Vinager can be made of wine but they are NOT interchangeable. I would just up the stock if you don't want to add a cup of white wine. Maybe sure you tastep half way through simmering to see if you need more spices.
Sauvignon Blanc is my go-to white wine for cooking. I avoid Chardonnay at all costs, particularly the cheap over-oaked stuff. The wine needs to have some fruit in it. Chardonnay doesn't unless it is very carefully crafted and I'm not going to waste expensive Chardonnay cooking with it. Watery cheap pinot grigio also is pretty useless.
I suppose there are enough people around with alcohol problems that it's reasonable to ask how to substitute in a recipe that calls for wine. I think the "use more stock" is the best answer.
Any white wine would work as long as it's a dry wine. I think you're misunderstanding the role of wine here. It is not to add sweetness, not at all (Sauvig. Blanc is not sweet). It is to add acidity and crispness, and to draw out the flavors of the other ingredients because alcohol helps dissolve certain flavor compounds that are insoluble in water.
Any white wine would work as long as it's a dry wine. I think you're misunderstanding the role of wine here. It is not to add sweetness, not at all (Sauvig. Blanc is not sweet). It is to add acidity and crispness, and to draw out the flavors of the other ingredients because alcohol helps dissolve certain flavor compounds that are insoluble in water.
Good response. I usually keep one red and one white on hand for cooking. I try to pick up a 'bargain' label that I could drink if I so desired (something in the $10 price range). Seems the best buys have been French whites the past couple of years.
I'm making a carrot and leek soup that calls for a cup of Sauvignon Blanc. Other ingredients include veggie stock of course, lemon zest and thyme. Would apple cider vinegar work since it's a little sweet?
Nada. Either go with a white wine or go without.
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