HOME > Chowhound > Home Cooking >

what to use in place of white wine?

hungryabbey Jul 1, 2007 05:20 PM

Im cooking for my boyfriend and he's allergic to wine and so many of my recipes call for it. Does anyone have any suggestion for an alternative to use in, lets say, a marinade that calls for white wine?
Thanks so much!

  1. Click to Upload a photo (10 MB limit)
  1. frankiii RE: hungryabbey Jul 1, 2007 05:23 PM

    anything with a mild acidity:

    citrus juice
    mild vinegar

    1. riceflour RE: hungryabbey Jul 1, 2007 05:27 PM

      Lemon-lime soda seems to work pretty well. Something about the bubbles...

      If your boyfriend isn't allergic to beer, a pale ale or Heffeweizen might suffice.

      Buttermilk or yogurt has some good acidity, tenderizing the meat without imparting any flavors to interfere with the rest of the ingredients in your marinade.

      1. w
        wandasue RE: hungryabbey Jul 1, 2007 05:29 PM

        This may not help your boyfriend, but inexpensive extra dry vermouth works well in cooking and it will keep in the cupboard.

        1. h
          hungryabbey RE: hungryabbey Jul 1, 2007 06:48 PM

          thanks everyone! I think I'll try some lemon juice.

          2 Replies
          1. re: hungryabbey
            joaniebaby RE: hungryabbey Jul 2, 2007 07:45 AM

            Rice wine vinegar works well too.


            1. re: joaniebaby
              katiepie RE: joaniebaby Jul 2, 2007 08:32 AM

              Depending on the recipe, chicken stock can also work...

          2. e
            ExercisetoEat RE: hungryabbey Jul 2, 2007 01:41 PM

            If he's allergic to the sulfites in wine, he'll be allergic to vermouth and any vinegars that have wine in them (balsamic, sherry vinegar, etc.), so be careful! Apple cider vinegar and rice vinegar are usually fine for people with sulfite allergies, and can be great substitutes. Just always check all labels for "sulfite", "sodium bi-sulfite", "sodium metabisulfite" or any of those derivatives. It's a terrible allergy to have, but you can learn to cook around it and carry a card explaning what to look for when you go to restaurants. I have a relative with the allergy, so I can relate.

            1. Jennalynn RE: hungryabbey Jul 2, 2007 01:45 PM

              I would look for an unsweetened white grape juice and add a squeeze of lemon. But it really depends on the recipe and what other ingredients you need to complement.

              1. Richard 16 RE: hungryabbey Jul 2, 2007 11:13 PM

                Good call about the sulfites. You can also use sake, although it has different flavors ). If the marinade has some sweetness, try mirin.

                Show Hidden Posts