White wine (liquid)

White wine is made by fermenting grape juice, typically from white or light-skinned grapes, without extended contact with the skins, resulting in a lighter colour and generally crisper acidity than red wine. In cooking, it is used in sauces, braises, and deglazing pans, particularly with fish, poultry, and cream-based dishes, where its acidity balances richness. Its flavour becomes more concentrated as it reduces during cooking.

As a free-flowing liquid, this ingredient fills a measuring cup with no trapped air pockets, so its weight is close to a straightforward density calculation.

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