Substitutions
White wine fermented to vinegar, pale gold and around 5 to 6 percent acidity, with a cleaner and gentler edge than distilled vinegar. It is the standard acid for delicate dressings and for a beurre blanc.
What it does in a recipe: Clean, moderately sharp acidity that brightens without leaving a harsh aftertaste. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Vin blanc vinegar
Quick answer
Rice vinegar
1 tbsp white wine vinegar = 1 tbsp rice vinegarAll substitutes, best first
1 tbsp white wine vinegar = 1 tbsp rice vinegarThe mildest common vinegar, closest in gentleness to white wine vinegar even though it runs a little lower in acid.
Trade-offSlightly sweeter and less winey. Check whether yours is seasoned, because seasoned rice vinegar has sugar and salt added.
1 tbsp white wine vinegar = 1 tbsp apple cider vinegarMatching acidity from another fruit ferment, so it behaves the same in an emulsified dressing and in a quick pickle.
Trade-offFruitier and darker, which shows in a pale sauce or a light vinaigrette.
1 tbsp white wine vinegar = 2 tsp white vinegar + 1 tsp waterDistilled vinegar is sharper and more one-dimensional, so cutting it with water brings the intensity down to something closer to wine vinegar.
Trade-offStill noticeably harsher and completely without the wine character. Acceptable in cooking, blunt in a dressing.
1 tbsp white wine vinegar = 1 tbsp lemon juiceComparable acid strength and a similarly light profile, so it holds an emulsion and reacts with baking soda just as well.
Trade-offCitrus aroma replaces the wine note, which is a genuine flavour change in a vinaigrette even though the chemistry holds.
Champagne vinegar is a very close relative and can be used one for one. It is a little more delicate, which is worth reserving for something raw.
At a glance
| Category | Acids & vinegars |
|---|---|
| Job in a recipe | Clean, moderately sharp acidity that brightens without leaving a harsh aftertaste |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free |
| Swaps available for | Alcohol-freeDairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 4 |
Questions
1 tbsp white wine vinegar = 1 tbsp rice vinegar. The mildest common vinegar, closest in gentleness to white wine vinegar even though it runs a little lower in acid. Slightly sweeter and less winey. Check whether yours is seasoned, because seasoned rice vinegar has sugar and salt added.
1 tbsp white wine vinegar = 1 tbsp apple cider vinegar. Matching acidity from another fruit ferment, so it behaves the same in an emulsified dressing and in a quick pickle. Fruitier and darker, which shows in a pale sauce or a light vinaigrette.
1 tbsp white wine vinegar = 2 tsp white vinegar + 1 tsp water. Distilled vinegar is sharper and more one-dimensional, so cutting it with water brings the intensity down to something closer to wine vinegar. Still noticeably harsher and completely without the wine character. Acceptable in cooking, blunt in a dressing.
1 tbsp white wine vinegar = 1 tbsp lemon juice. Comparable acid strength and a similarly light profile, so it holds an emulsion and reacts with baking soda just as well. Citrus aroma replaces the wine note, which is a genuine flavour change in a vinaigrette even though the chemistry holds.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.