Home Cooks, Take Note: These Are the Best White Wine Substitutes (2024)

FAQs

Home Cooks, Take Note: These Are the Best White Wine Substitutes? ›

A good substitute for a cup of white wine is a cup of broth or vegetable stock, with a splash of vinegar or lemon juice for acidity. The general rule is to add one tablespoon of vinegar for every cup of broth used. For recipes requiring ¼ cup of white wine or less, it's generally safe to omit the wine altogether.

Dry vermouth, with a shelf life of several months, makes a good substitute for white wine. Measure 1 tablespoon of wine into each well of an ice cube tray and freeze. Use a paring knife to remove each cube, then store in a zipper-lock bag. Add the frozen cubes to sauces as desired.

White wine vinegar: This is an ideal substitute for dry white wine, especially when its purpose is to deglaze a pan. Made from white wine, white wine vinegar has many of the same flavor characteristics, minus the alcohol. Lemon juice: This is another good substitute for deglazing.

In a pinch, however, the test kitchen's suggestion is to substitute port with red wine and sherry with white, adding light brown sugar in increments of ¼ teaspoon until the boozy wine aftertaste is masked by the sweetness of the added sugar.

If you're out of white wine, sparkling wine is an excellent substitute, as is a lightly coloured rosé. Vermouth is also an option, but only in recipes where you are using a small quantity, otherwise it can overpower the other flavours in the dish.

There are a myriad of great choices but we tend to favor pinot grigio or sauvignon blanc. These lighter-style wines will bring out the flavor of your dish without overwhelming it. Avoid robust and oaky white wines like chardonnay. Once the food is cooked, the oak-influence may cause your dish to taste bitter.

Dry vermouth can be substituted for white wine in equal ratios. However, some vermouths are infused with somewhat intense botanicals (think spices, roots, and herbs) that can be overpowering in some applications.

A de-alcoholized wine is, as its name suggests, a wine that has had its alcohol removed. But there are other wine alternatives that don't contain wine — or even grapes — at all. Some use tea, mushrooms, fruit and other ingredients (even adaptogens) to approximate the tannins and other natural flavors of wine.

White wine: If you enjoy the crisp, dryness of a glass of white wine, a simple alternative is a glass of apple or white grape juice. And for fancier occasions, you can sip on alcohol-removed chardonnay from Fre Wines. Another genuine substitute is the non-alcoholic Sauvignon Blanc by Surely.

What to drink instead of chardonnay? ›

Whether viognier, marsanne, roussanne, or grenache blanc, the wines are absolutely stunning. Chardonnay drinkers might find kinship with viognier as its a fuller-bodied wine that can have a creaminess to it from oak aging.

A good substitute for a cup of white wine is a cup of broth or vegetable stock, with a splash of vinegar or lemon juice for acidity. The general rule is to add one tablespoon of vinegar for every cup of broth used. For recipes requiring ¼ cup of white wine or less, it's generally safe to omit the wine altogether.

You can use any recipe and just leave out the wine. You can substitute vegetable or chicken stock, or a splash of verjus, or just use the stock. It will still taste fine. f you want to add some extra flavor, toss in a handful of fresh herbs right at the end.

Common in East Asian dishes, rice wine vinegar can be a good alternative to white wine in recipes. It's sweeter and less acidic than other substitutes, so you may want to add lemon juice or a touch of white vinegar to achieve the desired flavor.

There are a myriad of great choices but we tend to favor pinot grigio or sauvignon blanc. These lighter-style wines will bring out the flavor of your dish without overwhelming it. Avoid robust and oaky white wines like chardonnay. Once the food is cooked, the oak-influence may cause your dish to taste bitter.

Using wine in place of some or all of the vinegar in classic beurre blanc and Béarnaise sauces will make them less acidic and more complex. Wine also adds depth to and cuts the richness of cream-based sauces. You might even want to try whisking a little white wine into your scrambled eggs or omelet before cooking.

Generally, dry red and white wines are recommended for savory dishes. Whether cooking with red or white wine, avoid oaky wines (like Cabernet Sauvignon or Chardonnay), as these become bitter when cooked. Save sweet wines, such as Sauternes, Moscato or sweet Riesling, for dessert recipes such as poached pears.

In addition to being an excellent household cleaner, distilled white vinegar can serve as a white wine vinegar replacement. The base ingredient of distilled white vinegar is grain alcohol, so its acidity can seem harsh without the floral, fruity flavors of white wine.