Substitutions / white wine
What to use instead of white wine
Use dry vermouth in equal amounts. Slightly more herbal, but works well in most savory dishes calling for white wine.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Dry vermouth | 1:1 | Slightly more herbal, but works well in most savory dishes calling for white wine. |
| Chicken broth | 1:1 | No alcohol, so you lose acidity and depth; add a small squeeze of lemon to compensate. |
| Apple cider vinegar | 1 tbsp / ¼ cup | Very acidic, so use sparingly diluted with water; best when white wine is just a small component. |
How much is a cup of white wine?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh white wine in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.