What do you do when your recipe calls for white wine or white wine vinegar, but you don’t have any on hand? Should you run to the store—or is there a smarter substitute in your kitchen right now? Learn how to make the right switch without compromising flavor in this essential guide to replacing white wine and its vinegar cousin.
Instead of white wine
White wine is a staple ingredient in many kitchens—not just for sipping, but for cooking. It brings acidity, depth, and a delicate fruitiness that enhances everything from sauces to risottos. But what if you’re out, or avoiding alcohol? You still have great options.
Common Substitutes for White Wine:
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White Grape Juice and Vinegar Combo
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Apple Juice
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Chicken or Vegetable Stock with Lemon Juice
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Cheongju (Korean Rice Wine)
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White Wine Vinegar
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Sherry or Vermouth (in small quantities)
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Water with a splash of lemon
When cooking something like shrimp scampi or risotto, I’ve often used chicken stock with a teaspoon of lemon juice. The acidity mimics wine’s brightness, while the broth adds a savory base. In Korean-style steamed dishes or hot pots, I’ve successfully swapped in cheongju. It has a mild, clean taste that works beautifully in both seafood and poultry dishes.
Another useful trick: if you’re reducing a sauce that needs complexity, try a dash of white wine vinegar with a touch of honey. This creates that sweet-tangy balance typical of wine, especially in tomato-based dishes or marinades.
Expert Tip: Always think about the function of wine in the dish—is it for deglazing, tenderizing, or flavor? That guides which substitute to choose.
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👉”Best White Wine Alternatives”👈
Instead of white wine vinegar
White wine vinegar is a gentler vinegar—mild in flavor, with fruity undertones. It’s great in vinaigrettes, pickling, and creamy sauces. But if your bottle is empty, don’t worry.
Best Substitutes for White Wine Vinegar:
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Rice Vinegar
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Apple Cider Vinegar
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Lemon Juice
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Champagne Vinegar
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Red Wine Vinegar (with caution)
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Sherry Vinegar
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Balsamic Vinegar (only in heartier dishes)
I once swapped white wine vinegar for apple cider vinegar in a mustard vinaigrette. The result was tangier, but with a nice apple note that worked especially well on arugula salad. In contrast, rice vinegar, being even milder, makes an excellent replacement when cooking stir-fries or Asian-inspired dressings.
Champagne vinegar is another hidden gem—light and bright. If I’m dressing seafood or poached chicken, this is my go-to when I want delicacy over assertiveness. Red wine vinegar, on the other hand, can overpower light dishes, but works in heavier fare like stews.
Culinary Tip: When substituting, use slightly less vinegar than the recipe calls for, and balance with a bit of sugar or honey if needed.
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White wine
Let’s explore white wine itself a bit more deeply. The term “white wine” spans a wide variety of wines, from crisp Sauvignon Blancs to buttery Chardonnays. Each behaves differently in cooking.
Types of White Wine Commonly Used in Cooking:
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Sauvignon Blanc – bright, citrusy
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Chardonnay – full-bodied, buttery
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Pinot Grigio – neutral, dry
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Dry Vermouth – aromatic, slightly bitter
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Sweet Whites (e.g., Riesling) – best used sparingly
When selecting a white wine for cooking, always go for a dry variety unless your dish calls for sweetness. For example, I use Sauvignon Blanc when making lemony chicken piccata—it pairs beautifully with capers and butter. Chardonnay, on the other hand, is my choice for creamy seafood pasta.
But the great thing is, you don’t need to use actual wine at all. As mentioned earlier, Cheongju is an effective stand-in—fermented, yet soft and neutral. It keeps the structure of the sauce intact without the pungency of Western wine.
One time, while cooking a clam linguine, I was out of wine. I used Cheongju mixed with lemon zest and a dash of saltwater (from the clams). It was unexpectedly delicious, and arguably better than the original.
Historical Note: White wine has been used in European cuisine for centuries. Its acidity helps balance fats and enhance flavors—particularly in the absence of refrigeration, when preserving freshness mattered most.
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👉”White Wines for Cooking Guide”👈
Conclusion
In the kitchen, flexibility is power. Whether you’re out of white wine, white wine vinegar, or just trying to avoid alcohol, there’s always a smart, flavorful alternative. The key is understanding the role of the ingredient—and matching it with something that offers similar acidity, sweetness, or body.
As Julia Child famously said, “You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.” With the right swaps, even pantry improvisation becomes culinary magic.
Keep this guide close for your next recipe emergency—and keep cooking with confidence.
