New answers tagged wine
Consider using white wine vinegar. The flavour profile obviously isn't the same, acetic acid changes things a lot, but you do get the other flavour compounds you get in wine. That said, subjectively speaking, I agree with the suggestion of lemon juice to go with fennel and sour cream. Or maybe a combination of the two.
Why substitute anything? Cooking is all about tasting, if you like how the soup tastes without the wine then there's no need to add anything to replace it. The white wine supplies acidity, which you may not actually want if you've already added sour cream. It also supplies fruitiness which again may or may not be to your taste. If you want more acidity then ...
The amount, 1/4 cup, is so small that it probably doesn't affect the final flavor too much. Easiest substitute would be low-sodium vegetable stock. Some commercial vegetable stocks do contain trace amounts of white wine, so check the ingredients in the nutrition facts if this is a problem.
As you alluded to in your question, both the type and the quality of the wine will affect how your food ends up tasting. When selecting a wine to cook with, you should still use the rules for pairing as you would when selecting a wine to drink with. You should avoid "cooking wines" as these are very poor quality and usually end up being more expensive (ounce ...
Read somewhere that the spoon cools fastest therefore cools the air in the top of the container. This then creates a 'cold plug' and reduces the amount of fizz that is lost.
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