The best substitutes depend on what the white wine does in your recipe
White wine in cooking serves two main jobs: it adds acidity to balance flavors, and it carries flavor itself. The substitute you choose depends on which job matters most in your dish. A pan sauce for fish needs the acidity and delicate flavor of wine, so a weak substitute will show. A braise or stew uses wine partly for acidity but mostly for depth, so you have more options. Before you swap, ask yourself whether you need the wine's tang, its subtle flavor, or both.
The most reliable substitutes are other liquids with acidity—vinegar, lemon juice, and broth mixed with acid. These work because they do what wine does chemically. Alcohol-free options like juice or broth alone will change the dish's character, but they work fine if you understand what you are trading away.
Key Takeaways
- Chicken or vegetable broth mixed with lemon juice or vinegar mimics white wine's acidity and works in most savory dishes.
- Apple juice or white grape juice adds sweetness and body without acidity, so pair them with a splash of vinegar or lemon.
- Vermouth is a fortified wine that keeps longer than white wine and works in any recipe calling for white wine.
- Vinegar alone is too sharp for most dishes, but a small amount mixed into broth or juice balances the flavor.
- The substitute that works best depends on whether your recipe needs acidity, flavor depth, or both.
Broth with lemon juice or vinegar for savory dishes
This is the most flexible substitute and works in sauces, braises, and pan dishes. Use equal parts broth (chicken, vegetable, or seafood depending on your dish) and water, then add a splash of lemon juice or white vinegar. Start with one tablespoon of acid per cup of broth, taste, and adjust. The broth adds body and flavor, the acid mimics wine's tang, and the water keeps the dish from becoming too salty or rich.
For a pan sauce over chicken or fish, use this ratio: one cup broth mixed with two tablespoons lemon juice or white vinegar, simmered until it reduces by half. This gives you the same concentrated, slightly sharp flavor you would get from reduced white wine. If your recipe calls for one cup of wine, use three-quarters cup broth mixed with one-quarter cup water, plus two tablespoons acid.
This method works because you are replacing wine's two functions at once. The broth carries savory depth, the acid brightens the dish, and the water prevents oversalting. Taste as you go—homemade broth is less salty than store-bought, so you may need to adjust seasoning at the end.
Vermouth for any recipe that calls for white wine
Vermouth is a fortified wine flavored with herbs and spices. Dry vermouth tastes similar to white wine but with more herbal notes and slightly higher alcohol content. It works one-to-one in any recipe calling for white wine because it is wine—just a different style. The main advantage is shelf life: an opened bottle of vermouth stays good for months in a cool cabinet, while white wine oxidizes and turns flat within days.
Dry vermouth costs less than white wine in most places and keeps longer, making it practical for cooks who use wine occasionally. The herbal flavor is noticeable in delicate dishes like a light fish sauce, but it disappears into braises and stews. If you dislike the herbal taste, use it only in dishes where other flavors are bold enough to cover it.
Juice with a splash of vinegar for sweetness and body
Apple juice, white grape juice, or pear juice add sweetness and body without acidity. They work well in braises, glazes, and dishes where you want richness but not sharpness. Because they lack acidity, add a tablespoon of white vinegar or lemon juice per cup of juice to balance the sweetness and mimic wine's brightness.
Use this substitute in dishes with rich meat (pork, chicken thighs, beef) or in recipes where the sauce will be reduced and concentrated. The juice caramelizes as it cooks, building depth. In a one-cup wine recipe, use three-quarters cup juice mixed with one-quarter cup water and one tablespoon vinegar. Taste and adjust the vinegar—you want the sweetness balanced, not sharp.
This method does not work as well in delicate fish dishes or light pan sauces, where the sweetness will be obvious and the lack of wine's subtle flavor will show. Save juice substitutes for braises, glazes, and dishes with bold seasonings.
Vinegar and water for acidity without flavor
If you need only the acidity that white wine provides and do not care about flavor depth, mix vinegar with water. Use one part white vinegar or apple cider vinegar to three parts water. This is sharp and thin, so it works best in dishes where other ingredients carry flavor—a pan sauce with garlic, herbs, and butter, or a braise with tomatoes and spices.
Do not use this in delicate dishes where wine's subtle flavor matters. A straightforward poached fish or a light cream sauce will taste thin and sour. This substitute is practical when you have no broth on hand and need to deglaze a pan or add acidity to a reduction. It is also the cheapest option and keeps indefinitely.
Chicken or seafood broth alone for depth without acidity
Broth by itself adds body and savory depth but no acidity. Use it in dishes where you do not need wine's sharpness—a creamy sauce, a rich braise, or a soup where other ingredients provide tang. Broth works especially well in dishes with tomatoes, vinegar, or citrus already in them, because those ingredients supply the acidity wine would have provided.
The drawback is that broth alone tastes flat compared to wine. The dish will be richer but less bright. If you use broth without acid, taste the finished dish and add a squeeze of lemon or a pinch of salt to sharpen the flavor. This is a practical choice when you have broth on hand and no vinegar or lemon, but it is not ideal for dishes that depend on wine's character.
Stock or bone broth for richer, deeper flavor
Stock and bone broth are more concentrated than regular broth and add deeper, more complex flavor. They work well in braises, stews, and sauces where you want richness. Use them the same way you would use regular broth—mixed with water and acid if you need acidity, or alone if the dish already has sharp flavors.
Stock takes longer to make than broth, but if you have it on hand, it is worth using. The gelatin and collagen give the sauce body and a silky mouthfeel that regular broth does not. Mix stock with one-quarter its volume in water and add acid as needed. In a one-cup wine recipe, use three-quarters cup stock mixed with one-quarter cup water and one tablespoon lemon juice or vinegar.
What not to use
Avoid cooking wines sold in grocery stores—they contain added salt and preservatives that throw off seasoning. Do not use sweet dessert wines (Riesling, Moscato, ice wine) in savory dishes unless the recipe specifically calls for them; the sweetness will overpower other flavors. Do not substitute red wine for white wine; the color and tannins will change the dish's appearance and taste.
Avoid using vinegar straight from the bottle without diluting it. Undiluted vinegar is too sharp and will make the dish sour. If you use vinegar, always mix it with water or broth first, taste, and adjust. Do not assume one substitute works for all recipes—a pan sauce needs different treatment than a braise, and a delicate fish dish needs different treatment than a beef stew.
Frequently Asked Questions
Can I use water instead of white wine?
Plain water will not work because it lacks the acidity and flavor that wine provides. The dish will taste flat and one-dimensional. Always add acid (lemon juice or vinegar) and ideally some broth or juice to replace what wine does.
Does the alcohol cook off if I use vermouth or another wine?
Most alcohol cooks off during simmering, but some remains if the liquid does not boil for at least 15 to 20 minutes. If you need a completely alcohol-free dish, use broth, juice, or vinegar instead of any wine or fortified wine.
What if my recipe calls for a large amount of white wine?
For recipes using more than one cup of wine, use broth mixed with acid as your base. If the recipe is a braise or stew, you can use stock or juice mixed with vinegar. Taste the dish as it cooks and adjust seasoning—large substitutions sometimes need extra salt or acid at the end.
Can I use white vinegar and apple juice together?
Yes. Mix them in equal parts and use the blend as you would use juice alone. The vinegar balances the sweetness, and the juice adds body. This works well in braises and glazes where you want both richness and brightness.
Is there a substitute that tastes exactly like white wine?
No. Vermouth is closest because it is wine, but it has herbal notes that white wine does not. Broth with lemon juice mimics wine's function but tastes different. Accept that the substitute will change the dish slightly, and choose based on what matters most—acidity, depth, or both.