When a recipe calls for white wine....what type of wine do you use? I know you are supposed to not cook with anything that you wouldn't drink yourself, however, I don't drink white wine. Are you supposed to use a Chardonnay, Pinot, Grigio or does it make a difference? With all your good advice....I RAN out and bought Marcella Hazan's Essentials book and want to tackle the Bolognese sauce this weekend.
Thanks in advance for your help!!