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White Wine

Beverages

Used in cooking for deglazing, cream sauces, risotto, and steaming. Adds acidity and brightness.

4 substitutes

Substitutes

1 tbsp vinegar + broth to 1 cup

Captures acidity without alcohol. Best non-alcoholic sub.

✅Best for: deglazing, cream sauces, risotto

⚠️Not for: wine-forward dishes

1:1

Adds liquid without acidity. Squeeze of lemon helps.

✅Best for: risotto, soups, steaming

⚠️Not for: recipes needing wine's brightness

1:1

Mild sweetness and acidity. Use unsweetened.

✅Best for: cream sauces, poaching, chicken dishes

⚠️Not for: dry wine flavor needs

1 tbsp lemon + rest water per cup

Clean acidity. Very different flavor but works for brightness.

✅Best for: deglazing, fish, light sauces

⚠️Not for: risotto, cream sauces