Since white wine brings flavor and acid to a recipe, it's important to consider all of these elements when thinking about what you can use to replace it.

Don't keep wine at home? Vinegar is a secret ingredient that can replace wine in your cooking, but there are a few other options available to you too.

Red wine + white wine vinegar. ... With that said, if you’re looking for a hit of acidity and brightness in whatever you’re cooking, a squeeze of lemon will do the trick.

Good-quality white wine vinegar has a mellow, rounded taste and is aged for several months in wooden barrels; cheaper varieties with a sharp, tart taste are produced quickly by brewing white wine ...

Vinegar, either cider or white wine, makes the best court bouillon, for poaching fish and shellfish, meat or even vegetables. When you reduce it, you get a multilayered sauce.

Carandini Bianca Sweet White Vinegar, $10.99 for 8.4 ounces at Whole Foods. Follow NYT Food on Twitter and NYT Cooking on Instagram , Facebook and Pinterest .

As a cooking ingredient, wine typically serves as an acidic addition to a dish. In a classic beurre blanc sauce, it offsets the richness of lots and lots of butter.

Good-quality white wine vinegar has a mellow, rounded taste and is aged for several months in wooden barrels; cheaper varieties with a sharp, tart taste are produced quickly by brewing white wine ...