Sherry will substitute (Andy's comment noted) , but be careful what you use. If the white wine should be dry, use dry sherry. Fairly obvious I suppose.Part of cooking is experimentation, as long as you can eat it it's worth trying to find out.L
Select as Best AnswerUndo Best Answer
Depends on the recipe, really.
If it's something like a syllabub then only a white wine will do.
With chicken, it will probably make a noticeable difference in taste and in a white or clear sauce will make it a little darker in colour. In anything meatier it won't be as noticeable but cooking's all about experimentation anyway, so give it a try.
I've just finished my dinner of chicken pieces, roasted in the oven in a roasting dish, with onions, peppers, garlic and rosemary with a good slosh of white wine and olive oil - Delicious!