Red Wine Vinegar substitutes
The best substitute for red wine vinegar is white wine vinegar: 1:1. Same acidity and the same wine base, just lighter and less fruity, and it will not colour the dish. The obvious first choice.
Why it matters. Vinegar made from red wine, sharper and fruitier than white, and the default acid in a Mediterranean vinaigrette or a braise. Its colour also matters in a dressing.
BestWhite wine vinegar
●●●●○1:1
Keeps the acid and flavour roles.
Same acidity and the same wine base, just lighter and less fruity, and it will not colour the dish. The obvious first choice.
Sherry vinegar
●●●●○1:1
Keeps the acid and flavour roles.
Nuttier and a little more complex, with the same darkening effect on pale food. Superb in a vinaigrette.
Apple cider vinegar
●●●●○1:1
Keeps the acid and flavour roles.
Similar strength but distinctly apple-fruity, so a classic French vinaigrette tastes a bit rustic. Fine in a slaw or a braise.
White vinegar + red wine
●●●○○Per 1 tbsp: 2 tsp distilled white vinegar + 1 tsp red wine
Keeps the acid and flavour roles.
Rebuilds both the acidity and the wine character from two things most kitchens have. The colour lands close too, though the flavour is rawer.
Rice vinegar
●●●○○Use about 1 1/4 times the amount
Keeps the acid and flavour roles.
Milder and slightly sweet, so you need a little more for the same bite, and the result is cleaner and much less fruity.
Balsamic + water
●●●○○Per 1 tbsp: 2 tsp balsamic vinegar + 1 tsp water, and cut sugar elsewhere
Keeps the acid and flavour roles.
Much sweeter and syrupy, which is why it needs diluting, and it darkens the dish considerably.
Lemon juice
●●○○○1:1
Keeps the acid role; loses flavour.
Right acidity, wrong character: bright citrus instead of fermented and fruity, and it dulls within a day. Better on a fresh salad than in a marinade or a braise.
Other acid substitutes
Measuring by weight instead? Use the kitchen converter.