White wine is a powerhouse in the kitchen. It adds acidity, lifts rich flavors and builds sauces that taste like they came straight off the pass in a restaurant. But if you don’t have a bottle open, or prefer not to cook with alcohol, there are plenty of white wine substitutes available, and many can be found right in your pantry or refrigerator.

The key to swapping in substitutes while cooking is to understand how ingredients impact a dish. The addition of white wine brings brightness, a touch of fruitiness and a pop of acidity to any recipe. The result? Flavors that feel balanced, well-rounded and often complex. Here are the best substitutes for white wine and exactly how to use each one.

Vinegar

Vinegar is a strong but effective alternative for white wine in the kitchen, so long as you tame it first. Any vinegar will do, but the color and well-balanced flavor of white balsamic vinegar make it the ideal substitute. Giovanni Colavita, CEO of Colavita USA, says that white balsamic vinegar is his "go-to when finishing sauces,” and describes it as "a true representation of Italian culinary tradition with upfront sweetness and crisp acidity." Using vinegar as a substitute for wine is particularly smart as it mimics many of the flavor compounds found in wine. After all, many vinegars are made from grape juice and some are even aged in oak barrels, just like many wines. No matter what type of vinegar you pull out of the pantry, be sure to dilute it with water (about 2 parts vinegar to 1 part water) to create a balanced substitute for white wine. Give this swap a try in The Best Risotto.

Broth and Stock

If you’re less concerned with acidity and more focused on flavor, broth or stock is a reliable swap for any dry white wine while cooking. It can be used as a cup for cup replacement to add savory depth and valuable moisture to a recipe. Originally from Italy, chef Maurizio Borotuls has been operating Piccolo Sogno, his cozy trattoria in Queens, New York, for nearly 20 years. "When a guest is dining at Piccolo Sogno, I treat them like I treat my family," he says. "If they don’t want wine in their dish, no problem! I add homemade vegetable stock instead. It is the easiest way to avoid alcohol, while protecting authenticity. After all, my food, the food of Italy, is all about simplicity.” Whether storebought or homemade, we find it helpful to store stock in ice cube trays so that it is easy to defrost, measure, and incorporate while cooking dishes like this Braised Chicken Thighs and Apples.

Citrus

If the flavor of your dish feels flat, it is likely begging for a pop of acidity. Fresh citrus serves as one of the best substitutes for white wine because of its remarkably high acidity (think about a baby tasting their first slice of lemon). Laura Hannan, owner of Wild Rabbit Bistro in Ormond Beach, Florida, is well-versed in accommodating dietary preferences. "In 2026, guests are really taking health into their own hands," she says. "They are not afraid to ask for changes to a dish. We are happy to accomodate!" She recommends diluting fresh lemon or lime juice to soften their sharpness. This can be done with water or stock, Hannan says. “Once citrus juice is diluted, you can use it as a direct replacement for white wine in any recipe, splash for splash, cup for cup.” It delivers clean, bright acidity without overpowering the dish. Give this swap a try in Pappardelle with Corn; you can even use the pasta cooking water to dilute the citrus juice; the starch in the water will ensure an extra silky sauce.

Dry Vermouth

If you do keep alcohol in your kitchen but are out of white wine, dry vermouth is a great backup. It has similar acidity and complexity as white wine, plus its herbal notes can potentially elevate a dish’s overall flavor. Use it as a cup for cup replacement. It is particularly well suited to recipes for savory pan sauces and seafood dishes, and dry vermouth is actually my preference when wilting any green like spinach or kale. The depth of flavor found in vermouth really shines in simple preparations like Shrimp Francese. Just like wine, the alcohol in vermouth is burned off during the cooking process.

Fruit Juice + Mustard

Think of fruit juices like apple, orange or white grape as understudies to white wine in the kitchen. After all, wine is just fermented grape juice. These fresh juices can bring a mild sweetness and obvious fruitiness to recipes, making them a great alternative to white wine in cooking when you're in a pinch. To balance the sugar found in these juices, whisk in one tablespoon of mustard for every cup of juice. Any mustard hanging out on the door of your refrigerator will do the trick, including yellow, brown or Dijon. If you don’t have mustard, a splash of vinegar or lemon juice can also be used to keep the juice’s sweetness in check. We love this substitute in autumnal dishes like this Skillet Pork and Peppers. "Usually, I grab one of my kids 100% organic apple juice lunchbox packs and use that," says Hannan. "It’s the perfect quantity, and a touch of mustard or even lemon juice will balance out its sweetness".

The best alternative for dry white wine in cooking depends on what your dish needs most, such as acidity, sweetness or depth. Once you start thinking in terms of balance, not just substitution, you’ll find there is almost always an alternative to white wine that works—and may even improve your dish.