Here’s the best substitute for white wine in cooking! There are a few options to avoid opening a bottle, or as a non-alcoholic option.
Got a recipe that calls for cooking with wine, but don’t want to open a bottle? Or want to avoid alcohol all together? Don’t worry: we’ve got red and white wine substitute ideas! Italian and French style recipes often call for white wine in the ingredient list. It’s used to de-glaze the pan or add a complex, acidic flavor to dishes. It adds incredible complexity to risotto or pan sauces!
A good substitute for a cup of white wine is a cup of broth or vegetable stock, with a splash of vinegar or lemon juice for acidity. The general rule is to add one tablespoon of vinegar for every cup of broth used. For recipes requiring ¼ cup of white wine or less, it’s generally safe to omit the wine altogether.
When oxidized, the alcohol in white wine converts into acetic acid. This secondary fermentation turns the wine into vinegar, making it an ideal substitute for white wine. Vinegar is considerably more acidic though, so be sure to dilute it with equal parts water before using.
Chicken or vegetable broth can be a flavorful replacement for white wine. You can even swap it in equal amounts (go for low-sodium broth so your dish doesnt end up too salty). Just keep in mind that broth won’t add any acidity, so you might want to add a touch of white vinegar to achieve a similar tang.
Common in East Asian dishes, rice wine vinegar can be a good alternative to white wine in recipes. It’s sweeter and less acidic than other substitutes, so you may want to add lemon juice or a touch of white vinegar to achieve the desired flavor.
If all else fails, use water! It wont give you any flavor or acidity, but water will give you the necessary liquid to thin a sauce or deglaze a pan. For extra flavor, steep some fresh herbs in warm water, then strain and use the infused water in your recipe.
But what if youre in the middle of making a recipe that calls for white wine…and you suddenly realize that you don’t have any handy? Luckily, there are some great white wine substitutes out there (all non-alcoholic!)—and you probably have many of them in your kitchen already.
Best substitutes for white wine in cooking
A good white wine substitute? You can use broth as a white wine substitute in cooking! It won’t bring the acidity or complexity that wine does, but it will add a little extra flavor. You can also add a splash of white wine vinegar or a hint of lemon to add a hint of acidity, but don’t overdo it.
If you’re really in a pinch, you can just use water as a white wine substitute! It won’t stand in for the acidity of white wine, but will keep the liquid ratios the same as the original recipe intended.
Beginner’s Guide To Cooking Wines
FAQ
When a recipe says white wine what should I use?
When a recipe calls for white wine can I use Moscato?
When a recipe calls for white wine can you use chardonnay?
Can you cook with white wine?
Similar to cooking with white wine, I also recommend cooking with a dry red wine. Dry red wine varieties like a Merlot, Pinot Noir, or Cabernet Sauvignon are good choices. Or, opt for a red wine blend. Tip: Read the wine label carefully. You’ll often find a description of the flavor somewhere on the bottle.
What can be used as a substitute for white wine vinegar?
Champagne vinegar is another mild wine-based vinegar. Fermented rice and has a sweet and mild flavor. It is mainly used in Asian cuisine. Apple cider vinegar made from fermented apples, apple cider vinegar. All being a great option.
How do I choose a white wine for cooking?
To buy a bottle intended for cooking, head down the wine aisle of your local store and select a crisp, dry white wine. There are a myriad of great choices but we tend to favor pinot grigio or sauvignon blanc. These lighter-style wines will bring out the flavor of your dish without overwhelming it. Avoid robust and oaky white wines like chardonnay.
Can I use red wine in a recipe?
So if a recipe calls for red wine as an important ingredient (Beef Bourguignon, for example), I simply won’t make the recipe. Sometimes though, like in a risotto or a Chinese sauce, a bit of wine is a lovely touch. Sauvignon Blanc is a common white wine for cooking, but unless I use the whole bottle in the recipe, I end up throwing most of it away.