I am preparing a recipe that calls for 1/2 C of white wine for acidity. What would be a suitable substitute? I am considering a few splashes of rice wine vinegar or champagne vinegar... other suggestions?
Question - I'm not a wine drinker and I'd like to sub vermouth. After a perusal at the liquor store, do I want dry or sweet vermouth to stand in? Or does it depend on the recipe? I'd mostly be using it to finish tomato and / or fish dishes.