When a recipe calls for white wine, but you either don’t have it or prefer not to use it, there are several effective substitutes you can turn to. Here are some of the best options, each with their own unique characteristics and uses.
1. Non-Alcoholic Wine
If you want to maintain the flavor profile of white wine without the alcohol, non-alcoholic (dealcoholized) wine is an excellent choice. It is real wine with the alcohol removed, making it a close substitute in terms of flavor[2].
2. Chicken or Vegetable Broth
Broth can add a rich, savory depth to your dish. Use chicken or vegetable broth in equal amounts to the white wine called for in the recipe. Be cautious with salted broths, as they can make your dish too salty. Adding a tablespoon of vinegar can help maintain the acidity of the wine[1][2][4].
3. Apple Cider Vinegar
Apple cider vinegar has a similar acidity to white wine and a sweet, tangy flavor. Use the same amount as the wine, but dilute it with equal parts water to avoid an overly sour taste[1][2][4].
4. Lemon Juice
Lemon juice is a great option for adding acidity, especially when deglazing pans. However, it is much stronger than white wine, so use it in smaller quantities and dilute it with equal parts water[2][4][5].
5. White Grape Juice
For recipes that require a sweeter white wine, white grape juice can be a good substitute. However, it is much sweeter than wine, so balance it with some vinegar or lemon juice to avoid an overly sweet flavor[1][2].
6. White Wine Vinegar
If your recipe calls for a dry white wine, white wine vinegar can be used, but it is much more acidic. Dilute it with 50% water to tame the acidity[1][2][4].
7. Ginger Ale
Ginger ale has a dry and sweet taste similar to some white wines, making it a suitable substitute for sweet white wines like Riesling or Moscato. Use it in equal amounts to the wine called for in the recipe[1][2].
8. Rice Wine Vinegar
Rice wine vinegar is sweeter and less acidic than other vinegars. It works well in East Asian dishes but may need additional lemon juice or vinegar to achieve the desired flavor[2][4].
9. Water
If all else fails, water can be used to maintain the liquid volume in a recipe, although it won’t add any flavor or acidity. For extra flavor, you can steep fresh herbs in warm water and then use the infused water[1][2][4].
Additional Considerations
Deglazing Pans: When deglazing pans, options like lemon juice, apple cider vinegar, or even vodka can be very effective due to their high acidity[5].
Flavor Profile: Choose a substitute based on the flavor profile of the dish. For example, if the recipe is delicate, avoid strong flavors like apple cider vinegar. For savory dishes, balance sweet substitutes like white grape juice with vinegar or lemon juice[1][2][4].
Acidity: White wine adds acidity to dishes, which helps break down proteins and enhance flavors. Ensure your substitute maintains this acidity, either by using acidic ingredients or adding a touch of vinegar[1][2][5].
Most Important Facts
Non-Alcoholic Options: Non-alcoholic wine, broth, apple cider vinegar, lemon juice, and white wine vinegar are all viable substitutes for white wine.
Acidity: Maintaining acidity is crucial; use ingredients like lemon juice, apple cider vinegar, or white wine vinegar to achieve this.
Flavor Balance: Balance sweet substitutes with acidic ingredients to avoid overly sweet or sour flavors.
Deglazing: For deglazing, use high-acidity ingredients like lemon juice or apple cider vinegar.
Liquid Volume: If flavor is not a priority, water can be used to maintain the liquid volume in a recipe.
Dilution: Stronger substitutes like vinegar and lemon juice should be diluted with water to avoid overpowering the dish.
By choosing the right substitute based on the specific needs of your recipe, you can achieve similar flavors and textures without using white wine.
