The Best Substitutes for Red Wine and White Wine

You’re halfway through a recipe, your pan is sizzling, your onions are finally behaving… and the recipe says:
“Add ½ cup wine.” Cool. Love that for us. Unfortunately, your kitchen currently contains: zero wine.
(Unless you count that mysterious bottle of “cooking sherry” that’s been living by the vinegar since 2016.)

Whether you’re skipping wine because you’re out, you don’t cook with alcohol, you’re feeding kids, or you just
don’t want to open a whole bottle for a splash, good news: you can still make a delicious dish. The trick is
understanding what wine does in cookingthen swapping in ingredients that do the same job.

What Wine Actually Does in a Recipe (So You Can Replace It Correctly)

1) It adds acidity (aka “wake-up juice” for flavor)

Most recipes use dry wine to brighten rich foods, balance salty or fatty flavors, and keep sauces from
tasting flat. This is why substitutes often include vinegar or citrusbut usually diluted, because vinegar is
more intense than wine.

2) It adds aroma and complexity

Wine brings subtle fruity, floral, herbal, or earthy notes that make a sauce taste “finished.” You can mimic this
with things like stock, juice (used carefully), aromatics, and a smart finishing splash of acid.

3) Red wine contributes tannins and color

Red wine can add gentle bitterness/astringency (tannins) and deep colorgreat in beef stews and tomato-based sauces,
less great in delicate dishes where it can get harsh.

4) It helps deglaze (lifting flavor from the pan)

When you splash wine into a hot pan, it loosens browned bits (the good stuff) and spreads that flavor into your sauce.
You can deglaze with broth, juice, or even waterthen add acid later to recreate the balance.

The Golden Rule: Match the Purpose, Not the Ingredient

• Deglazing a pan? Use broth or water + a little vinegar or lemon.
• Building a long-simmered braise? Use stock + a mild acid + something for depth (tomato paste, mushrooms, herbs).
• Seafood or cream sauce? Keep it light: broth + lemon, or a gentle vinegar blend.
• Sweet sauce or dessert? Use fruit juice (diluted) + a tiny bit of acid to avoid “grape soda vibes.”

The Best Substitutes for White Wine

White wine is usually there for bright acidity and a clean, lightly fruity backbone. These swaps work especially well
in risotto, pasta sauces, seafood, chicken dishes, and pan sauces.

1) Broth (or stock) + lemon juice (Best all-purpose savory substitute)

If you want the simplest “do what wine does” combo, this is it. Broth gives body and savory depth; lemon gives brightness.
Use chicken or vegetable broth for most dishes, and fish stock for seafood recipes.

• Quick ratio: For each ½ cup white wine, use ½ cup broth + 1 teaspoon lemon juice.
• Best for: soups, pan sauces, sautéed chicken, risotto, creamy pastas.
• Pro tip: Add the lemon closer to the end so it stays bright instead of tasting “cooked.”

2) Broth + white wine vinegar (Best for deglazing and tangy sauces)

Vinegar is sharper than wine, so a little goes a long way. This combo is fantastic when the wine’s main job is to
deglaze and bring a crisp edge to a sauce.

• Quick ratio: For each ½ cup white wine, use ½ cup broth + 1 teaspoon white wine vinegar.
• Best for: pan sauces, sautéed vegetables, light reductions.
• Flavor note: If the dish is already lemony (like piccata), choose vinegar. If it’s already vinegary (like some braises), choose lemon.

3) Diluted vinegar (Fast “I just need the acid” option)

If you don’t have broth, dilute vinegar with water to match the volume in your recipe. This mimics wine’s acidity without
bulldozing your sauce.

• Basic ratio: Use ½ vinegar + ½ water to replace the wine volume (then taste and adjust).
• Best for: deglazing, quick sauces, vegetable sautés.
• Avoid if: the recipe is delicate and vinegar-forward flavors would stand out too much.

4) Lemon juice (diluted) (Bright, clean, and especially great for seafood)

Lemon is a classic “white wine energy” substitutefresh, bright, and light. But straight lemon juice can be too punchy,
so dilute it.

• Easy swap: Replace ½ cup wine with ¼ cup water + 2 tablespoons lemon juice (adjust to taste).
• Best for: shrimp scampi-style flavors, light pasta sauces, steamed or sautéed fish.

5) Non-alcoholic white wine (Closest match for flavor)

If you want the most “wine-like” result without cooking with alcohol, non-alcoholic wine is the direct stand-in.
Results vary by brand, but it’s often the closest match in sauces where wine is a key flavor.

• Use: 1:1 replacement in most recipes.
• Best for: risotto, white wine pan sauces, recipes where the wine flavor matters (not just acidity).

6) White grape juice or apple juice (Best for sweet-and-savory dishes)

Juice can work, but it’s naturally sweeter than dry wine, so treat it like a supporting actornot the lead.
Dilute it and add a tiny splash of vinegar or lemon to keep it balanced.

• Smart mix: ⅓ juice + ⅔ water, then add ½ to 1 teaspoon vinegar or lemon per ½ cup mixture.
• Best for: glazes, sweet sauces, some baked dishes, and recipes where a hint of fruitiness is welcome.
• Avoid if: you’re making something very savory like a classic pan sauceunless you want a subtle sweetness.

7) Vermouth or dry sherry (When you’re okay using alcohol, but you’re out of wine)

These fortified wines are common pantry players and can pinch-hit for white wine in many savory recipes, especially soups and sauces.
They bring depth and aroma, so they can be powerful in a good way.

• Use: generally 1:1, but start smaller if you’re unsure and taste as you go.
• Best for: French onion soup, creamy sauces, mushroom dishes, and caramelized flavors.

The Best Substitutes for Red Wine

Red wine is used most often in braises, stews, tomato sauces, and reductions where you want deep flavor, color, and structure.
Your goal: savory body + gentle acidity + optional fruit notes (not straight sweetness).

1) Beef or vegetable broth + red wine vinegar (Best all-purpose red wine substitute)

This combo is the “grown-up” substitute: savory depth from broth and the right kind of tang from red wine vinegar.
It’s excellent in stews, short ribs, and hearty sauces.

• Easy ratio: For each ½ cup red wine, use ½ cup broth + 1 to 2 teaspoons red wine vinegar.
• Best for: beef stew, pot roast, lentil soup, marinara-style sauces.
• Color boost: Add 1 teaspoon tomato paste for deeper color and richness if needed.

2) Unsweetened cranberry juice (Great for braises and holiday-ish flavors)

Cranberry has tartness and color, which makes it useful when red wine is providing both. Keep it unsweetened if possible,
or dilute sweetened cranberry juice to avoid turning your stew into a jam.

• How to use: Start with ½ cranberry juice + ½ broth, then taste.
• Best for: braised beef, pork, cabbage dishes, sauces with rosemary or thyme.

3) Red grape juice (diluted) + a splash of vinegar (Closest “fruity” red wine vibe)

Grape juice gives color and fruit notes, but it can be too sweet. Dilute it and add vinegar to bring back the “dry” balance.

• Smart mix: ½ grape juice + ½ broth (or water) + 1 teaspoon vinegar per ½ cup mixture.
• Best for: sauces, stews, and dishes where red wine is used in moderate amounts.
• Avoid if: the recipe is already sweet (you don’t need double sweetness).

4) Pomegranate juice (for a sophisticated tart-fruit substitute)

Pomegranate juice has a tart, tannin-adjacent feel that can mimic some of red wine’s structureespecially in sauces.
Like cranberry, it works best when balanced with broth.

• How to use: ⅓ pomegranate juice + ⅔ broth, then adjust with a tiny pinch of sugar if it’s too sharp.
• Best for: lamb, duck-ish flavors, mushroom dishes, and bold sauces.

5) Balsamic vinegar (diluted) (Bold, dark, and best in small doses)

Balsamic is sweeter and thicker than wine, so it’s not a perfect swapbut it can be amazing when used carefully in rich dishes.
Think of it as “red wine’s dramatic cousin.”

• Use carefully: Start with 1 tablespoon balsamic + enough broth to reach the wine volume.
• Best for: beef, roasted vegetables, pan sauces with mushrooms, and tomato-based dishes.

6) Tomato juice or tomato-heavy broth (for sauces and stews)

If your recipe is already tomato-based, adding more tomato flavor can replace some of the wine’s body and acidity.
This works especially well in red sauces where wine is used for background depth.

• Best for: marinara, ragù, chili, braised vegetables.
• Flavor tip: Add a small splash of vinegar at the end to brighten, just like wine would.

7) Non-alcoholic red wine (Closest match when wine is the starring flavor)

If you’re making something like a red-wine-forward braise or a sauce where the wine is central, non-alcoholic red wine is
the best direct alternative. It won’t be identical to a traditional reduction, but it gets you closer than broth alone.

• Use: 1:1 replacement.
• Best for: wine-forward sauces, braises, and reductions where you really want that “red wine” note.

When Substituting Wine, Avoid These Common Mistakes

Don’t use “cooking wine” unless you like surprise salt

Many grocery-store “cooking wines” are salted and can make your dish taste like it fell into the ocean. If your recipe
needs wine flavor, you’re better off with broth + acid, or a non-alcoholic wine product.

Don’t swap vinegar 1:1 for wine

Vinegar is a power tool. Wine is a multitool. If you use vinegar in the same quantity as wine, your sauce may taste like
it’s trying to clean your windows. Dilute vinegar or combine it with broth.

Taste at the end and adjust

Wine is often added early to simmer and mellow. If you’re using lemon or vinegar, consider adding part early (for balance)
and part at the end (for brightness). A tiny pinch of sugar can round sharpness; a pat of butter can smooth harsh edges
in rich sauces.

Quick Cheat Sheet: Which Substitute Should You Choose?

• Best for white wine (savory): broth + lemon or broth + white wine vinegar
• Best for white wine (deglazing): diluted white wine vinegar or diluted lemon juice
• Best for red wine (hearty dishes): beef/veg broth + red wine vinegar
• Best for red wine (fruit-forward sauces): diluted grape, cranberry, or pomegranate juice + broth
• Closest match overall: non-alcoholic wine (red or white)

Real-Kitchen Experiences: 10 “No-Wine” Moments and What Usually Works (500+ Words)

If you want the honest truth, most wine substitutions succeed or fail based on how much the recipe cares about wine.
Some dishes use wine like a background singerimportant, but not the star. Others use wine like the lead vocalist with a
smoke machine and a costume change. Here are a few common kitchen scenarios that show how substitutions play out in real life.

1) The weeknight pan sauce panic. You’ve seared chicken, the fond is gorgeous, and you need “a splash of white wine.”
This is the easiest win: deglaze with broth (or water), simmer for a minute, then finish with lemon. It tastes bright, balanced,
and nobody at the table says, “Excuse me, is this missing Chardonnay?” They say, “Wow, what is this sauce?”

2) Risotto anxiety. Risotto recipes love white wine, but the real heroes are patient stirring and good broth.
Use broth for the wine step, then add a small squeeze of lemon near the end. The risotto still tastes creamy and layered,
and the lemon gives you that clean lift wine normally provides. Bonus: you control the acidity instead of hoping the wine is the right kind of dry.

3) Tomato sauce with a “red wine recommended” note. In most red sauces, wine adds background depth.
If you don’t have it, you can still build flavor with time, aromatics, and a smart finish. A spoon of tomato paste toasted with the onions
adds richness, and a tiny splash of red wine vinegar at the end wakes up the whole pot. The sauce tastes intentional, not “substituted.”

4) Beef stew that wants a whole cup of red wine. This is where people worry substitutions will failbut broth + red wine vinegar
is surprisingly effective. The stew gets savory body from stock, and the vinegar brings the tang wine would normally contribute.
If it tastes a little too “straight-line savory,” mushrooms or a dash of Worcestershire-style umami can round it out.

5) The accidental “vinegar stew.” This happens when someone substitutes vinegar 1:1 for wine and then wonders why their kitchen smells
like a science fair volcano. The fix is dilution and restraint: vinegar belongs in teaspoons, not cups. If you overdid it, you can often soften it with
extra broth, a small pinch of sugar, and letting it simmer so the sharp edges calm down.

6) Seafood + heavy substitutes = sadness. Red wine vinegar and balsamic have strong personalities.
In delicate seafood dishes, keep it light: broth + lemon is your friend. The goal is bright and clean, not “mystery tang.”

7) The sweet sauce surprise. Grape juice can work, but if it’s not diluted and balanced with acid, it can push a savory dish into
“Why does my pot roast taste like fruit punch?” territory. The best results come from using juice as a partial componentpaired with brothand adding
vinegar to keep the flavor dry-leaning.

8) The “wine is the recipe” recipes. Some classics (like certain wine-forward braises) lean heavily on wine flavor.
In those cases, the closest substitute is usually a non-alcoholic wine product. If that’s not available, it may be smarter to choose a different dish
that doesn’t hinge on wine as the main character. That’s not defeat. That’s good menu planning.

9) Finishing matters more than people think. A small finishing squeeze of lemon or a tiny splash of vinegar right before serving can make a
dish taste “complete.” This is the part many home cooks forget, and it’s why substitutions sometimes taste flat. Wine often provides that final liftso you
need to recreate it on purpose.

10) The biggest lesson: substitutions work best when you taste and adjust like a cook, not like a calculator.
Start conservative, simmer, taste, and then decide: more brightness? more body? more depth? Your sauce will tell you what it needsusually in a very polite,
delicious way.