White wine

White wine in cooking is used to add acidity, freshness, and depth to dishes: it deglazes cooking juices, cuts through fats, and adds aroma without overpowering the flavor.
For cooking, choose a dry, young, and simple white wine: avoid sweet or overly aromatic wines. Good options are Pinot Grigio, Vermentino, or a basic Sauvignon Blanc.
Simple rule: if you wouldn’t drink it at the table, don’t put it in the pan. And no, “the bottle that’s been open for three weeks” is not a cooking technique.