A dry white wine such as a chardonnay is great for cooking a cream sauce, gravy or chicken, while the crisp and refreshing pinot grigio is best paired with shellfish and seafood. The acidity of a pinot grigio best complements fish, while the intensity of a chardonnay makes rich sauces.
For vegetable dishes, a light, fruity and floral wine such as a sauvignon blanc is a good choice. Just a splash of this wine to deglaze a pan makes a great contribution to the overall taste of a dish. Once opened, a bottle of white wine is suitable for cooking for up to two weeks.