Wine substitutes for cooking
Replace the liquid in a recipe and adjust the acidity or sweetness to taste.
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Light stock, then a little acidity.
Replace the liquid with an equal amount of a suitable light stock. Add lemon juice or a mild vinegar a little at a time, tasting as you go.
What the substitute needs to do
Wine brings liquid, acidity and sometimes sweetness. Stock can replace the liquid but has a different flavour; vinegar contributes concentrated acidity and should be added sparingly. This is a kitchen starting point, not an exact flavour-equivalent substitution. Check stock ingredients for the dietary needs of your table.
Find a wine for the foodFormulae and guidance last reviewed October 2026. Serving and decanting ranges are starting points, not guarantees for an individual bottle.