Updated 30 July 2026 · Written by MKB Team
The best non-alcoholic white wine substitute is chicken or vegetable broth with a splash of vinegar or lemon juice to mimic the wine’s acidity. White grape juice with a little vinegar, or dry vermouth if alcohol is fine, also work. These replace the brightness and depth wine adds to sauces, risottos and braises.
Swap white wine with broth plus a splash of vinegar or lemon, or white grape juice with vinegar. Match the amount called for.
White Wine Substitutes
- Broth plus acid: chicken or vegetable broth with a splash of vinegar or lemon juice.
- White grape juice: add a little vinegar to cut the sweetness.
- Dry vermouth: a good match if alcohol is not a concern.
- Water plus lemon: in a pinch, for a lighter, brighter note.
Why Acidity Matters
White wine adds both flavor and acidity, which brightens sauces and balances rich dishes, so the key is to include an acidic element like vinegar or lemon in your swap. Use it in the same amount as the wine, deglazing the pan just the same. For the broth basics, see broth vs stock. Simmer in a good saucepan to reduce and concentrate the flavor.
Frequently Asked Questions
What can I use instead of white wine in cooking?
Use broth with a splash of vinegar or lemon juice, or white grape juice with a little vinegar, matching the amount of wine the recipe calls for.
Does the alcohol in wine cook off?
Most of it cooks off with time, but not all. For an alcohol-free dish, use a broth-and-acid substitute instead of wine.
