Dry White Wine Substitutes for Cooking
Need white wine to deglaze a pan or flavor a risotto? Learn how to use chicken broth, apple cider vinegar, or lemon juice instead.
Best substitutes
| Replace with | Ratio | Best for |
|---|---|---|
| Broth + Acid | 1/2 cup broth + 1 tsp vinegar | risotto, deglazing pans, stews |
| Dry Vermouth | 1:1 | pan sauces, risotto |
| Apple Cider Vinegar | Dilute with water (1/2 vinegar, 1/2 water) | brightening rich sauces |
Why Cook with White Wine?
Dry white wine (like Sauvignon Blanc or Pinot Grigio) is a foundational ingredient in French and Italian cooking. It serves two main purposes: acidity and complexity. When you use it to deglaze a hot pan after searing meat, the alcohol dissolves flavorful browned bits that water cannot. As it reduces, the alcohol burns off, leaving behind a concentrated, tart, fruity complexity that balances rich sauces and risottos. A good substitute must mimic this acidity and depth without adding sweetness.
The Best Non-Alcoholic Substitute: Chicken or Vegetable Broth + Acid
If you don’t want to use alcohol, the best 1:1 substitute is a high-quality broth mixed with a splash of acid. Broth provides the savory depth and liquid volume needed to deglaze a pan, while the acid mimics the wine’s tartness.
For every 1/2 cup of white wine called for, use 1/2 cup of broth mixed with 1 teaspoon of white wine vinegar or lemon juice. This combination works flawlessly in pan sauces, risottos, and stews.
White Wine Vinegar or Apple Cider Vinegar
If you only need a splash of wine (1-2 tablespoons) to brighten a dish, you can use a high-quality vinegar. Because vinegar is much more acidic than wine, do not use it 1:1. Substitute 1 tablespoon of wine with 1/2 tablespoon of vinegar mixed with 1/2 tablespoon of water. White wine vinegar or apple cider vinegar work best.
Lemon Juice
Similar to vinegar, lemon juice is excellent for adding that missing bright, tart note. Use it sparingly. If a recipe calls for 1/4 cup of wine, use 1 tablespoon of lemon juice diluted with 3 tablespoons of water.
Dry Vermouth (Alcoholic)
If you have no wine but have a well-stocked liquor cabinet, dry vermouth is a spectacular 1:1 substitute. It is a fortified wine with herbal notes that actually lasts much longer in the fridge than an open bottle of white wine. It is a chef’s secret weapon for risottos.