mezzomediWhite wine
Dry and tangy white wine, fruity, deglazes and flavors sauces and risottos.
Dry white wine is a central element of Mediterranean cuisine, bringing acidity, freshness, and complexity to dishes. Used to deglaze pans, braise fish and seafood, or enrich sauces, it accentuates the natural flavors of ingredients. Its evaporation during cooking removes alcohol while leaving its delicate aromas and acidity to balance fats and spices.
Best pairings
Tarragon Classic88%White wine-tarragon reduction is classic for fish and poultry.
Lemon Classic88%Lemon's crystalline acidity and white wine's minerality complement each other in classic Mediterranean cuisine.
Anchovy Classic88%Provençal tapenades and anchovy pasta: salty umami finds its balance in white wine's acidity.
Basil Classic88%Pesto, green sauce: basil's fresh notes and white wine's acidity form a timeless Provençal duo.
Tomato Classic88%Provençal-style sautéed tomatoes: the acidity of the fruit and wine naturally harmonize.
Rice Classic86%Essential risotto liquid: white wine deglazes the rice and adds acidity and complexity.
Mussel Classic86%Mussels with white wine (moules marinière).
Olive oil Classic86%Foundational Mediterranean triangle: olive oil and white wine share minerality and freshness.
Feta Classic85%Greek salad, salty cheese: white wine mellows the salt and enhances zucchini's freshness.
Cardoon Classic85%Traditional deglazing for cooking cardoon, its floral aromas complement the vegetable.
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In the kitchen
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Substitutes
FAQ
What goes with white wine?
White wine pairs especially well with tarragon, lemon, anchovy, basil and tomato. White wine-tarragon reduction is classic for fish and poultry.
What can I substitute for white wine?
If you don't have it, try: verjus, lemon, wine vinegar.