What is better to cook with dry white wine or sweet wine?

It depends on the dish! Here's a breakdown:

Dry White Wine

* Best for:

* Savory dishes: Sauces for fish, chicken, pork, seafood, pasta, risotto, soups

* Deglazing pans: The alcohol cooks off, leaving a rich, flavorful base for sauce

* Adding acidity: Balances sweetness in dishes and brightens flavors

* Examples: Sauvignon Blanc, Pinot Grigio, Chardonnay (un-oaked)

Sweet Wine

* Best for:

* Sweet and savory dishes: Pork tenderloin with apples, duck confit, lamb with cherries

* Desserts: Fruit tarts, custards, ice cream sauces

* Marinades: Adding sweetness and flavor to chicken, pork, or fish

* Examples: Riesling, Moscato, Sauternes, Port

Key Considerations:

* Flavor Profile: Dry wines offer a crisp, clean taste, while sweet wines bring sweetness and fruit notes.

* Dish Type: Sweet wines complement sweet or tangy ingredients, while dry wines work well with savory flavors.

* Cooking Time: Alcohol cooks off completely, so the sweetness of the wine will be less pronounced in longer cooking times.

General Rule of Thumb:

* Dry White Wine: For most savory dishes, especially those with seafood, poultry, or vegetables.

* Sweet Wine: For dishes with fruit, pork, or lamb, or for desserts.

Experimentation is Key: Don't be afraid to try different types of wine in your cooking! You might be surprised at what you discover.