cooking wine<\/a>. The red wine brings sweetness and color while the white vinegar brings acidity and tang. To use this substitution, mix the two liquids in equal parts (2 tablespoons red wine vinegar = 1 tablespoon red wine + 1 tablespoon white vinegar).\r\nWhite Wine Vinegar<\/h2>\r\nWhen color isn't important, or if you don't want to add alcohol to the mix, use white wine vinegar as a straight substitute for red wine vinegar. The two have a similar acidity, so you can substitute in equal parts without modifying the recipe. Even though white wine vinegar has a milder flavor, it's extremely difficult to tell the difference between the two in a marinade or salad dressing.\r\nSherry Vinegar<\/h2>\r\nThis vinegar is made from fortified wine, so it's a little sweeter than red wine vinegar. It's also aged in oak barrels, giving it a unique, almost savory flavor. Sherry vinegar makes an especially suitable substitute for red wine vinegar in any recipe where the vinegar is cooked, like pan sauces, soups or stews.\r\nApple Cider Vinegar<\/h2>\r\nApple cider vinegar isn't as sharp or tangy as red wine vinegar, but it does have a similar fruit-forward flavor. To compensate for the lack of acidity, you might need to use slightly more than the original recipe. Alternatively, you can cut back on the sugar in recipes like quick pickles to amplify the acidic vibes.\r\nLemon Juice<\/h2>\r\nIn a pinch, lemon or lime juice will work as a red wine vinegar substitute. Citrus juice has a completely different flavor profile, though, so it's not our first choice. That said, using lemon juice will bring an acidic brightness to the dish that you may find more pleasing than the original recipe!\r\n\r\nWe recommend this substitution if you're only using a small quantity, like in coleslaw dressing or in a marinade.\r\nWays to Use Your Red Wine Vinegar Substitute<\/h2>\r\n[embed_section]\r\n\r\n[embed-content imageid=\"1433867\" title=\"Tarragon Salad Dressing\" buybutton=\"Get Recipe\" linkurl=\"https:\/\/www.tasteofhome.com\/recipes\/tarragon-salad-dressing\/\" \/]\r\n\r\n[embed-content imageid=\"388843\" title=\"Tasty Marinated Tomatoes\" buybutton=\"Get Recipe\" linkurl=\"https:\/\/www.tasteofhome.com\/recipes\/tasty-marinated-tomatoes\/\" \/]\r\n\r\n[embed-content imageid=\"1520210\" title=\"Red Wine Vinaigrette\" buybutton=\"Get Recipe\" linkurl=\"https:\/\/www.tasteofhome.com\/recipes\/red-wine-vinaigrette\/\" \/]\r\n\r\n[\/embed_section]\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"
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23:43:24","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/red-wine-vinegar-substitutes\/","author_details":{"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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