{"id":14027,"date":"2017-06-12T00:00:00","date_gmt":"2017-06-11T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/the-right-bottle-makes-or-breaks-a-creamy-white-wine-sauce"},"modified":"2017-10-05T14:44:54","modified_gmt":"2017-10-05T12:44:54","slug":"the-right-bottle-makes-or-breaks-a-creamy-white-wine-sauce","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/the-right-bottle-makes-or-breaks-a-creamy-white-wine-sauce","title":{"rendered":"The Right Bottle Makes or Breaks a Creamy White Wine Sauce"},"content":{"rendered":"<p>A <strong>creamy white wine sauce<\/strong> made from scratch is a beautiful thing. It beats the pants off the shop bought stuff, and goes with poultry, pasta and even ham dishes. A common ingredient is wine. The joy of adding it in is that you can drink a glass as you cook, and drink it with the meal. So at several points, the wine needs to match what you\u2019re cooking. It makes the difference between a so-so sauce and an outstanding one.<\/p>\n<p>&nbsp;<\/p>\n<h2><strong>A Good (If Fattening) Creamy White Wine Sauce Recipe:<\/strong><\/h2>\n<p>If you\u2019re looking for a great standard recipe, \u2018<a href=\"https:\/\/blog.invinic.com\/en\/try-this-wine-sauce-for-monkfish-seriously\/\">Try This Wine Sauce for Monkfish. Seriously!<\/a>\u2019 is a really good starting place. A slightly more luxurious (if fattening) recipe is as follows:<\/p>\n<ul>\n<li>Either cook some meat in a pan and reserve it, or add a little meat fat to a pan;<\/li>\n<li>Add in 25 grams of butter;<\/li>\n<li>Next, put in a 140ml of dry wine;<\/li>\n<li>Dollop in four tablespoons of creme fraiche;<\/li>\n<li>Mix until it\u2019s all consistent, and then introduce some meat (which you may have reserved from earlier).<\/li>\n<li>But what white wine should you choose? Each varietal will bring a different set of flavours to the dish as different as ripe, juicy peaches or green, cut grass. The best wines for a creamy sauce will themselves be creamy, full bodied if possible, buttery, but there are a lot of wines to choose from:<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><strong>Malvas\u00eda<\/strong><\/h3>\n<p>This grape makes <strong>very heavy, full bodied<\/strong> whites. It will match the creamy sauce perfectly, but it will probably give more <strong>aroma<\/strong> to the dish than actual flavour. This variety is <strong>very floral<\/strong>, with some <strong>citrus fruit<\/strong> aromas. Gu\u00eda Pe\u00f1\u00edn gave <a href=\"https:\/\/www.invinic.com\/en\/microvinificacions-malvasia-sitges-2015\">Microvinifications Malvasia De Sitges<\/a> <strong>89 points<\/strong>, which makes it well worth a look.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5484 aligncenter\" src=\"https:\/\/blog.invinic.com\/wp-content\/uploads\/2017\/05\/Microvinifications.jpg\" alt=\"A bottle of dry white wine.\" width=\"133\" height=\"278\" \/><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.invinic.com\/en\/microvinificacions-malvasia-sitges-2015\">Buy now.<\/a><\/p>\n<h3><strong>Viognier<\/strong><\/h3>\n<p>This varietal would be <strong>lovely<\/strong> in a creamy white wine sauce. Viognier is a rarity in white wine as it\u2019s <strong>full bodied<\/strong>, and <strong>would match a big creamy sauce very well<\/strong>. It\u2019s also well known for being <strong>peachy<\/strong>. The classic combination with <strong>peach flavours<\/strong> would be ham, as the fruit brings out more of the meat\u2019s qualities. Try <a href=\"https:\/\/www.invinic.com\/en\/sumarroca-viognier-2013\">Sumarroca Viognier<\/a>, and thank us later.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5485 aligncenter\" src=\"https:\/\/blog.invinic.com\/wp-content\/uploads\/2017\/05\/Viognier.jpg\" alt=\"\" width=\"152\" height=\"289\" \/><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.invinic.com\/en\/sumarroca-viognier-2013\">Buy now.<\/a><\/p>\n<h3><strong>Sauvignon Blanc<\/strong><\/h3>\n<p>I tried this the other day. I made the sauce with a quarter pint of New Zealand <a href=\"https:\/\/blog.invinic.com\/en\/sauvignon-blanc-is-it-always-dry\/\" target=\"_blank\" rel=\"noopener noreferrer\">Sauvignon Blanc<\/a> to accompany the pan fried chicken breasts wrapped in prosciutto. It was fantastic. However it was very filling, and as I used quite a lot of creme fraiche, I realised I couldn\u2019t make it an everyday occurrence as I looked in the mirror the next day. Yet Sauvignon Blanc was a good choice. The wine typically tastes of <strong>limes<\/strong>, and cold climate versions will have pronounced <strong>herbaceous notes<\/strong> that pair well with the vegetables you might be serving.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Chardonnay<\/strong><\/h3>\n<p>The way Chardonnay is made heavily influences how it turns out. Try to find a version that\u2019s <strong>full bodied<\/strong> with pronounced <strong>fruity <\/strong>notes, like M\u00e2con or M\u00e2con Villages. Some of these have been aged on their lees, which will give the <strong>buttery<\/strong> notes that we\u2019re looking for, and the kinds of <strong>fruit flavours<\/strong> that you get range between <strong>tropical<\/strong> to <strong>apple<\/strong>. <a href=\"https:\/\/www.invinic.com\/en\/augustus-chardonnay-2015\">Augustus Chardonnay<\/a> is a brilliant Spanish version with a telling <strong>90 points<\/strong> from Gu\u00eda Pe\u00f1\u00edn.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5486 aligncenter\" src=\"https:\/\/blog.invinic.com\/wp-content\/uploads\/2017\/05\/Augustus-Chardonnay.jpg\" alt=\"\" width=\"162\" height=\"276\" \/><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.invinic.com\/en\/augustus-chardonnay-2015\">Buy now.<\/a><\/p>\n<h3><strong>Cider<\/strong><\/h3>\n<p>Yes, I know, I know. It\u2019s not technically a wine. However some quality ciders taste surprisingly like wine, and you can mix them into a white sauce. I tried it with turkey stroganoff and served it to my mother. She did not approve. The problem was that I\u2019d murdered the sauce by cooking it for too long, but I was a student &#8211; it tasted alright to me. Cider will give your sauce that alcoholic apple juice tang, that would perhaps match a pork dish better than turkey.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">[cta_generico id=2600]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A creamy white wine sauce made from scratch is a beautiful thing. It beats the pants off the shop bought stuff, and goes with poultry, pasta and even ham dishes. A common ingredient is wine. The joy of adding it in is that you can drink a glass as you [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":16919,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[359],"tags":[],"class_list":["post-14027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairing"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Right Bottle Makes or Breaks a Creamy White Wine Sauce | Blog INVINIC<\/title>\n<meta name=\"description\" content=\"A creamy white wine sauce made from scratch is a beautiful thing. 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