By CARLY WEAVER
The Best And Worst Wines To Use For A Reduction Sauce
Choosing the right wine for your reduction sauce is crucial, as the cooking process concentrates flavor profiles. Opt for good quality dry wines over sweet or aromatic varieties.
Merlot, Cabernet Sauvignon, Pinot Noir, Chianti, and Barbera are top picks for red wines. Dry and full-bodied, they bring earthy notes and subtle fruitiness to your finished sauce.
For white wine reductions, Sauvignon Blanc, Pinot Grigio, unoaked Chardonnay, and Albariño are recommended. Crisp, dry, and acidic, they add brightness and complexity to your dish.
To avoid a sweet, unbalanced sauce, steer clear of reds like Zinfandel, Granche, and Shiraz, and aromatic whites such as Viognier, Gewürztraminer, oaky Chardonnay, and Riesling.
Say no, too, to cheap boxed or jug wines, as they often contain more residual sugar. For the best results, choose savory dry wines that are enjoyable enough to drink solo.