✔ Updated · 12 swaps with ratios, most of them alcohol-free
No white wine on hand, or cooking without alcohol? These 12 substitutes replace dry white wine in sauces, risotto, seafood and braises, with the exact amount to use.
The best all-round substitute for 1 cup of dry white wine in cooking is 1 cup of chicken or vegetable broth plus 1 tablespoon of white wine vinegar or lemon juice. The broth replaces the liquid and savory depth, and the acid replaces the wine's brightness. For a sweeter wine, use white grape juice with a splash of vinegar.
- Savory dishes, risotto, pan sauces: broth + 1 tbsp vinegar or lemon juice per cup.
- Closest flavor, no alcohol: non-alcoholic white wine, 1:1.
- Small amounts (under 1/4 cup): white wine vinegar diluted half and half with water.
- Sweet white wine in desserts: white grape or apple juice, 1:1.
What White Wine Does in a Recipe
Dry white wine adds three things: acidity, light fruity flavor and liquid. It also lifts browned bits from the pan when you deglaze. A good substitute replaces the acid and the liquid together, which is why broth plus a splash of vinegar or lemon juice works in most savory dishes.
Avoid swapping in sweet drinks on their own for dry wine. Juice and soda add sugar, so balance them with a little acid.
12 Best Substitutes for White Wine
Ranked from the most versatile to the most specialized. Amounts are for replacing 1 cup of dry white wine.
1. Chicken or vegetable broth + acid
1 cup broth plus 1 tbsp white wine vinegar or lemon juice. Best for risotto, pan sauces, braises and soups. Use low-sodium broth.
2. Non-alcoholic white wine
Use 1:1. The closest flavor match for sauces, mussels and risotto. Choose a dry style and taste for sweetness.
3. White wine vinegar
1/2 cup vinegar plus 1/2 cup water or broth. Made from white wine, so it tastes most like it. Best for small amounts.
4. Lemon juice
1/4 cup lemon juice plus 3/4 cup water or broth, plus a little zest. Best for fish, chicken piccata, seafood and pasta.
5. White grape juice + vinegar
1 cup juice plus 1 tbsp vinegar. Same grape base as wine. Best for sweeter dishes, glazes and poached fruit.
6. Apple cider vinegar
1/2 cup vinegar plus 1/2 cup water. Fruity and sharp. Best for pork, chicken and lighter sauces in small amounts.
7. Apple juice
1 cup unsweetened juice plus 1 tbsp lemon juice. Best for pork, braised cabbage and sweeter sauces.
8. White balsamic vinegar
1/4 cup vinegar plus 3/4 cup water. Milder and slightly sweet. Best for vinaigrettes, pan sauces and vegetables.
9. Rice vinegar (unseasoned)
1/2 cup vinegar plus 1/2 cup water. Mild and clean. Best for stir-fries, seafood and Asian-style sauces.
10. Dry vermouth (contains alcohol)
Use 1:1. A fortified white wine that keeps for months once opened. Best for pan sauces, clams and chicken.
11. Ginger ale
Use 1:1 in place of a sweet white wine, plus 1 tsp lemon juice. Best for glazes and marinades; adds a hint of ginger.
12. Water + herbs and citrus
1 cup water plus a squeeze of lemon and a sprig of thyme or a bay leaf. A last resort that keeps the dish from drying out.
White Wine Substitute Ratio Chart
| Substitute | For 1 cup white wine | Alcohol-free? | Best for |
|---|---|---|---|
| Broth + vinegar or lemon | 1 cup broth + 1 tbsp acid | Yes | Risotto, pan sauces, braises, soups |
| Non-alcoholic white wine | 1 cup | Yes (under 0.5% ABV) | Sauces, mussels, risotto |
| White wine vinegar | 1/2 cup + 1/2 cup water | Yes | Deglazing, small amounts |
| Lemon juice | 1/4 cup + 3/4 cup water or broth | Yes | Fish, seafood, chicken piccata |
| White grape juice | 1 cup + 1 tbsp vinegar | Yes | Sweeter dishes, glazes, desserts |
| Apple cider vinegar | 1/2 cup + 1/2 cup water | Yes | Pork, chicken, light sauces |
| Apple juice | 1 cup + 1 tbsp lemon juice | Yes | Pork, cabbage, sweet sauces |
| White balsamic | 1/4 cup + 3/4 cup water | Yes | Vinaigrettes, vegetables |
| Rice vinegar | 1/2 cup + 1/2 cup water | Yes | Stir-fries, seafood |
| Dry vermouth | 1 cup | No | Pan sauces, clams, chicken |
| Ginger ale | 1 cup + 1 tsp lemon juice | Yes | Glazes, marinades |
| Water + herbs and citrus | 1 cup | Yes | Any dish, in a pinch |
Best Substitute by Dish
- Risotto: extra warm broth plus 1 tbsp lemon juice stirred in at the end. See white wine substitutes for risotto.
- Pan sauces and deglazing: broth with a splash of white wine vinegar.
- Mussels, clams and shrimp scampi: non-alcoholic white wine, or broth plus lemon juice.
- Chicken piccata and fish: lemon juice diluted with broth.
- Beurre blanc and cream sauces: white wine vinegar diluted with water, reduced the same way as the wine.
- Marinades: rice vinegar or apple cider vinegar diluted with water.
- Desserts and poached fruit: white grape juice or apple juice.
- Red wine instead? See substitutes for red wine in beef stew.
Tips for Swapping Out White Wine
- Add acid gradually. Vinegar and lemon are stronger than wine; start with less and taste.
- Watch the salt. Broth adds salt, so use low-sodium broth and season at the end.
- Balance sweetness. Juice and ginger ale need a splash of acid in savory food.
- Cooking does not remove all alcohol. If you are avoiding alcohol completely, use an alcohol-free option rather than relying on simmering wine or vermouth.
Frequently Asked Questions
What is the best substitute for white wine in cooking?
For most savory dishes, the best substitute is chicken or vegetable broth with a splash of acid: 1 cup broth plus 1 tablespoon white wine vinegar or lemon juice for every cup of wine. Non-alcoholic white wine is the closest flavor match if you have it.
What can I use instead of 1 cup of dry white wine?
Use 1 cup of chicken or vegetable broth plus 1 tablespoon of white wine vinegar or lemon juice. You can also use 1/2 cup white wine vinegar mixed with 1/2 cup water, or 1 cup of dry non-alcoholic white wine.
Can I use white wine vinegar instead of white wine?
Yes, but dilute it. White wine vinegar is much more acidic than wine, so mix it half and half with water or broth. It works best when the recipe calls for a small amount of wine, such as deglazing a pan or making a sauce.
Can I just leave white wine out of a recipe?
Usually, if the wine is only a few tablespoons. If it is a larger amount, replace the liquid with broth or water so the dish does not dry out, and add a squeeze of lemon or a splash of vinegar to keep the brightness the wine would have added.
Does white wine cook off completely?
No. Some alcohol remains even after long cooking. Food simmered for 30 minutes keeps about a third of the alcohol, and it takes around 2.5 hours to remove nearly all of it. Use an alcohol-free substitute if anyone eating the dish needs to avoid alcohol.
