백포도주
White wine is also used as a wetting agent for slow cooking. In this type of dish it combines the flexibility of the meat and balances the fat from the sauce. It plays this role in the case of cabbage, baeckeoffe or risotto, and in the gravy in the preparation of white meat as in osso buco or blanquette de veau (veal stew), Chicken with morels and its variants, Chicken à la comtoise and Yellow coq au vin, rabbit or with charcuterie such as diots and tripe. It can also be used to prepare fish and seafood dishes such as "pôchouse" with Burgundy wine, monkfish stew, Flounder stew, mussels in white wine, or a Seafood Pot-au-feu.