White wine adds acidity, depth, and flavour to sauces and braises. Here's what replaces it effectively — including alcohol-free options.
Quick Substitutions for White Wine in Cooking
Chicken/Vegetable Broth
Most neutral
Use 1:1
Direct Swap
White Grape Juice + Vinegar
Closest flavour
3/4 cup juice + 1/4 cup white wine vinegar
Flavor
Verjuice
Closest non-alcoholic sub
Use 1:1
Direct Swap
Apple Juice + Vinegar
Fruity, accessible
3/4 cup apple juice + 2 tbsp white wine vinegar
Flavor
Water + Lemon Juice
Minimal flavour
3/4 cup water + 2 tbsp lemon juice
Direct Swap
What is White Wine in Cooking?
Dry white wine contributes three things to cooked dishes: acidity (which brightens flavours and tenderises proteins), alcohol (which extracts fat-soluble flavour compounds and evaporates during cooking), and flavour complexity from the grape varietals, fermentation, and oak aging.
When substituting, it is important to replicate the acidity — this is the most functional role. The flavour contribution is secondary and varies by wine used. The alcohol almost entirely evaporates during cooking and is not a primary flavour concern.
Common uses: Deglazing pans, risotto, white wine sauces, seafood dishes, mussels, clam sauce, chicken dishes, braised vegetables
Every Substitution for White Wine in Cooking, Explained
Chicken or Vegetable Broth
Direct Swap
The most commonly available substitute. Broth adds liquid and flavour without acidity. Add 1–2 teaspoons of white wine vinegar or lemon juice per cup to approximate the acidity. Vegetable broth for vegan dishes.
Best for: Risotto, braises, sauces, mussels
1:1 (add 1–2 tsp white wine vinegar per cup)
White Grape Juice + White Wine Vinegar
Flavor-Adjacent
White grape juice provides the fruit character of white wine; the vinegar provides acidity. Together they come closest to the flavour contribution of dry white wine in cooked dishes.
Best for: Wine-forward dishes — chicken marsala, pan sauces
3/4 cup white grape juice + 1/4 cup white wine vinegar = 1 cup white wine
Verjuice
Direct Swap
Verjuice is the pressed juice of unripe grapes — tart, acidic, and fruity. Available in specialty food stores and online. It is the most faithful non-alcoholic white wine substitute for cooking.
Best for: All cooking applications where white wine is called for
1:1
Apple Cider Vinegar (diluted)
Direct Swap
Diluted ACV provides acidity in cooking. Too concentrated for a 1:1 swap — dilute with water.
Best for: Deglazing, light sauces
1 tbsp ACV + enough water to reach required volume
Frequently Asked Questions
Does the alcohol burn off completely when cooking with wine?
Most but not all alcohol evaporates. At a vigorous simmer for 30 minutes, approximately 65% of the alcohol is gone. After 2 hours of cooking, approximately 95% is gone. For those avoiding alcohol entirely, broth or verjuice are preferable.
Can I use cooking wine instead of regular wine?
Cooking wine is wine with added salt and preservatives. It works functionally but adds sodium to the dish. Reduce other salt accordingly. Use regular wine when possible for better flavour.