Substitute for White Wine: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The most versatile substitute for white wine in cooking is a mixture of broth and a small amount of acid. For every 1 cup of white wine a recipe calls for, use 1 cup of chicken or vegetable broth mixed with 1 teaspoon of lemon juice or white wine vinegar. This combination provides the liquid and a hint of acidity that wine brings to a dish.

White wine is a common ingredient in recipes from risotto to pan sauces, where it adds complexity and helps to dissolve browned bits from the bottom of a pan, a technique called deglazing. Choosing the right substitute depends on the role the wine plays in the specific recipe. The goal is to replicate its function, which is usually to provide moisture, acidity, and a subtle depth of flavor.

Substitutes for white wine (per 1 cup)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Cooking does not remove all alcohol; use an alcohol-free option if that matters

How to choose a white wine substitute

When selecting a replacement for white wine, consider the flavor profile of your dish. Each substitute offers a different balance of savory, sweet, or acidic notes.

• Broth with lemon juice or vinegar: This is a reliable, savory option that works in many dishes. It provides liquid and a touch of tartness without adding sweetness or alcohol.
• Dry vermouth: As a fortified wine, dry vermouth is a 1 for 1 substitute. It has a more herbal character than the wine it replaces and has a long shelf life after opening, making it a convenient pantry item.
• White grape juice with vinegar: This option mimics the fruity notes of wine but is noticeably sweeter. Adding a splash of vinegar helps to balance the sweetness with some acidity, making it suitable for certain sauces.
• Water with lemon juice: For the simple task of deglazing a pan, a small amount of water with a squeeze of lemon juice will work. It adds the necessary liquid and acid to lift browned bits, but it contributes very little flavor.

Substitutes by recipe type

The best substitute depends on what you are making. For dishes where the wine is a background component, simple swaps work well. When it is a primary flavoring, a more complex substitute is better.

• Risotto and pan sauces: These recipes benefit from the complexity of either dry vermouth or the broth-and-acid combination. Both options provide the right kind of savory liquid base needed for a balanced result.
• Soups: Chicken or vegetable broth with a teaspoon of lemon juice or vinegar per cup is an ideal choice for soups, adding liquid and a bright note without overpowering other ingredients.
• Sauces: For many sauces, white grape juice with a splash of vinegar can provide a suitable fruity background. Be mindful of its sweetness, which may require adjusting other components of the recipe.

What to expect when you swap

Using a substitute for white wine will change the final dish, as none of the replacements perfectly replicate its specific taste. The main difference will be a reduction in complexity. Wine adds layers of flavor that are difficult to match with non-alcoholic ingredients. A dish made with broth or juice will be simpler and more direct in its taste.

You may also notice a difference in sweetness or acidity. White grape juice, for example, will make a dish sweeter. Always taste as you cook and adjust seasonings if necessary.

If you are avoiding alcohol, be aware that cooking does not remove all of it from a dish. For a completely alcohol-free recipe, choose an option like broth or juice instead of vermouth.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.