Choosing the right wine when cooking fish is crucial for flavor. Roberta Muir, a food and wine expert, suggests using a wine you enjoy, preferably something you've opened, like a decent dry white. The type of fish also matters; mild fish pairs well with crisper wines, while richer, fattier fish is complemented by high-acid wines. Avoid cooking with faulty wines, as their poor flavors may spoil the dish, particularly for mild fish, making the choice of wine essential for a successful pairing.
You must cook with a wine you're prepared to drink. The best wine to cook with is whatever white wine you're drinking - the bottle's already open anyway.
Don't cook with faulty wine or the bad flavors will carry through into the dish. This is especially true for mild fish dishes.
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