Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
I have a recipe for Swiss fondue that calls for Chablis. I don't have any Chablis and would like to substitute Sauvignon Blanc. Are they similar enough to work in a fondue?
—Tom A., Gordonsville, Va.
Chablis is a region in France’s Burgundy region, and the white wines there are made primarily from Chardonnay, not Sauvignon Blanc. Even though Chardonnay and Sauvignon Blanc have their differences, I think substituting one or the other would be fine if you’re using it for cooking, as long as you’re substituting a dry white wine for a dry white wine.
Remember the most important tip for cooking with wine: Don’t bother cooking with a wine that’s not good enough for you to drink on its own.