Quick Answer
When a recipe calls for white wine and you don’t have any on hand, there are several good substitutes you can use instead:
- Chicken or vegetable broth – Replace 1/2 cup wine with 1/2 cup broth.
- Water – Replace 1/2 cup wine with 1/2 cup water plus 1 teaspoon white wine vinegar or lemon juice.
- Non-alcoholic white wine – Specialty wines are made for cooking with the alcohol removed.
- Vermouth – Replace 1/2 cup wine with 1/2 cup dry vermouth.
- White grape juice – Replace 1/2 cup wine with 1/2 cup 100% white grape juice.
- Apple cider vinegar – Replace 1/2 cup wine with 2 tablespoons cider vinegar and 6 tablespoons broth or water.
The key is to mimic the flavor profile of white wine, balancing tartness, acidity, and fruity sweetness. Broth, water plus an acid, vermouth, and white grape juice all work well. Avoid substituting red wine or vinegar straight from the bottle.
Why Do Recipes Call for White Wine?
There are a few main reasons why white wine is used frequently as an ingredient in recipes:
- Acidity – White wine has a bright, tart acidity that helps lift and balance flavors.
- Aroma – White wine contributes fruity, floral aromas from compounds like terpenes and esters.
- Flavor – White wine brings a mix of fruitiness and oak flavors from fermentation and barrel aging.
- Mouthfeel – White wine adds body and a touch of astringency to dishes from tannins.
- Deglazing – The acidity helps dissolve browned bits off pans when making pan sauces.
In short, white wine’s acidity and fruitiness make it a versatile ingredient in everything from pan sauces to seafood stews and vegetable side dishes. It brings a brightness and complexity to recipes.
What to Substitute for White Wine
When you’re out of white wine, don’t panic. Here are some of the best white wine substitutes to use:
Chicken or Vegetable Broth
Chicken or vegetable broth makes an excellent substitute for white wine in many recipes. Replace 1/2 cup white wine with 1/2 cup broth.
Broth mimics the savory, salty flavor of wine and adds moisture to a dish without changing the flavor profile too dramatically. Just avoid strongly flavored broths like beef broth. Stick to neutral chicken or vegetable broth.
Water Plus an Acid
Plain water doesn’t have much flavor. But you can make water taste more like white wine by adding an acid like lemon juice or vinegar.
To replace 1/2 cup white wine, use:
- 1/2 cup water + 1 teaspoon white wine vinegar or lemon juice
The acid mimics the tartness of white wine. White wine vinegar is the closest match, but lemon juice also works in a pinch.
Non-Alcoholic and Cooking White Wine
Wines labeled “non-alcoholic” or “cooking wine” have had the alcohol removed while trying to retain the fruity flavors. These can be used in place of regular white wine.
Cooking wine can have a very high sodium content, so be sure to check the label if you are on a low-sodium diet. But for most recipes, these make convenient 1:1 substitutes.
Dry Vermouth
Dry vermouth is a fortified wine flavored with botanicals like herbs, spices, and bitter orange. Use an equal amount of dry vermouth in place of white wine:
- Replace 1/2 cup white wine with 1/2 cup dry vermouth
Vermouth adds a bit of herbal complexity compared to plain white wine. It works especially well in seafood, mushroom, and vegetarian dishes.
White Grape Juice
For a non-alcoholic option, unsweetened 100% white grape juice replicates the fruity flavor of white wine.
Replace 1/2 cup white wine with 1/2 cup white grape juice. Avoid using sweetened juice, which can make savory dishes taste too sweet.
Grape juice adds nice fruitiness but won’t have the acidity or dryness of wine. Cut it with a bit of lemon juice or vinegar if needed.
Apple Cider Vinegar
Apple cider vinegar seems like an obvious stand-in for wine thanks to its similarly tart, fruity flavor. But straight from the bottle, vinegar can be too overpowering.
Instead, mix a smaller amount of vinegar with broth or water:
- Replace 1/2 cup white wine with 2 tablespoons apple cider vinegar + 6 tablespoons broth or water
This dilutes the acidity down to wine levels while providing acidity and fruitiness.
What NOT to Use Instead of White Wine
Some common kitchen staples may seem like they’d work instead of white wine, but avoid these substitutes:
Red Wine
Red wine is much more tannic and full-bodied than white wine. The bold flavor of red wine will overwhelm delicate recipes. Reserve it for hearty stews and braises instead of seafood or chicken dishes.
White Vinegar
While white wine vinegar makes a good stand-in (diluted with water), plain white vinegar is too harsh. Straight from the bottle, white vinegar will make dishes taste sour.
Lemon or Lime Juice
The citrus juices complement some dishes but lack the fruity flavors expected from white wine. Lemon or lime juice are best included along with another substitute like broth or white grape juice rather than used alone.
Sparkling White Grape Juice
The effervescence gives the impression of a wine replacement. But because it’s sweetened, the grape juice alters the flavor profile too much. Stick with still, unsweetened juice instead.
Substitution Amounts
Here is a quick reference for how much of each substitute to use when replacing white wine:
| White Wine | Substitute |
|---|---|
| 1/2 cup | 1/2 cup chicken or vegetable broth |
| 1/2 cup | 1/2 cup water + 1 tsp white wine vinegar or lemon juice |
| 1/2 cup | 1/2 cup non-alcoholic or cooking white wine |
| 1/2 cup | 1/2 cup dry vermouth |
| 1/2 cup | 1/2 cup white grape juice |
| 1/2 cup | 2 Tbsp apple cider vinegar + 6 Tbsp broth or water |
When using juices or vinegar, you may need to add a pinch of sugar or honey to balance the acidity if the dish tastes too sour.
Substitution Considerations
Keep these tips in mind when substituting for white wine:
- Consider the dish – Simple pan sauces can handle bold acids like lemon or vinegar while delicate fish or chickens work better with subtle broth or juice.
- Reduce amount of other liquids – If substituting with water or broth, you may need to reduce other liquids called for to avoid diluting the dish.
- Skip substitution in baking – For baked goods like cakes, it’s best to leave white wine out altogether rather than substitute since it can throw off the chemistry of leavening.
- Cook down acidity – If using juice or vinegar, simmer the dish for 5-10 minutes to mellow the acidity and concentrate flavors.
- Season to taste – You may need extra seasoning like salt, pepper, herbs to balance and amplify flavors.
The option you choose will come down to what ingredients you have on hand and the nature of the dish you’re making.
Frequently Asked Questions
Why do you need to replace white wine in a recipe?
There are a few reasons you may need to substitute for white wine in cooking:
- You don’t have white wine at home
- You need a non-alcoholic option
- You don’t want the flavor of wine
- You’re avoiding sulfites in wine
Having a few handy substitutes helps you adapt recipes when needed.
What’s the best substitution for white wine in cooking?
For most recipes, the best substitutes are:
- Chicken or vegetable broth – replaces wine 1:1
- Dry vermouth – replaces wine 1:1
- Water with white wine vinegar or lemon juice – 1/2 cup water + 1 tsp acid per 1/2 cup wine
Broth mimics the savory flavor, vermouth provides herbal complexity, and water with an added acid replicates tartness.
Can I use red wine instead of white for cooking?
It’s best to avoid substituting red wine for white wine in recipes. The bolder, more tannic red wine overpowers delicate flavors.
However, you can substitute white wine for red in some recipes, like braises and stews.
Is cooking wine a good replacement for regular white wine?
Yes, cooking wine is designed as a 1:1 substitute for dry white wines. The alcohol has been removed, but it retains a similar fruity flavor.
Just be mindful of sodium content, as some cooking wines have added salt as a preservative.
Conclusion
Don’t let a missing wine ingredient stop you from trying out a recipe. With a little creativity, you can mimic the sweet and tart flavor profile of white wine in everything from pan sauces to seafood dishes.
Rely on neutral broth, dry vermouth, water with a splash of acidity, or fruity juices like white grape or apple cider. Just steer clear of red wine and straight vinegar as substitutes to avoid drastically altering the final dish.
Now you never have to skip that recipe again just because you don’t have a bottle of white wine on hand. Bottoms up!