Why use dry white wine in cooking?

Dry white wine is popular with chefs because it adds notes of acidity and brightness to foods and cuts through fattiness.

Good cooking is about adding layers of flavor and complexity to a dish.

While any acid will add acidity and brightness, wine has a complexity that simple acids like lemon juice lack.

Different wines add different flavors but simple dry whites are the most common because they yield predictable results and they won’t muddy up the dish.

Martin Bayer