This post may include affiliate links; for details, see our disclosure policy.

Here’s the best substitute for white wine in cooking! There are a few options to avoid opening a bottle, or as a non-alcoholic option.

Substitute for white wine in cooking
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Got a recipe that calls for cooking with wine, but don’t want to open a bottle? Or want to avoid alcohol all together? Don’t worry: we’ve got red and white wine substitute ideas! Italian and French style recipes often call for white wine in the ingredient list. It’s used to de-glaze the pan or add a complex, acidic flavor to dishes. It adds incredible complexity to risotto or pan sauces!

Best substitutes for white wine in cooking

1. Vegetable or chicken broth.

A good white wine substitute? You can use broth as a white wine substitute in cooking! It won’t bring the acidity or complexity that wine does, but it will add a little extra flavor. You can also add a splash of white wine vinegar or a hint of lemon to add a hint of acidity, but don’t overdo it.

2. Water.

If you’re really in a pinch, you can just use water as a white wine substitute! It won’t stand in for the acidity of white wine, but will keep the liquid ratios the same as the original recipe intended.

Why to avoid cooking wine

One note: do not use cooking wine! It has a bitter flavor and should be avoided at all costs. Any dry white or red wine you’d drink will do! Or, use one of the non-alcoholic substitutes above.

Here are a few recipes where white wine is used to bring complexity in flavor:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments

  1. Ron Mexico says:

    White wine substitute;
    1 OZ vodka, 2 OZ water, juice of 1 lemon, pinch of salt, pinch of sugar.
    You need alcohol to release alcohol soluble compounds.

    1. Cheryl Butler says:

      Thanks for this Ron, I used it in a Garlic Butter Scallops recipe. Fabulous!

  2. Elias says:

    Thanks for the suggestion! This is really helpful for those aspiring cooks that aren’t exactly of legal drinking age.