Out of White wine vinegar, one case

Can you substitute rice vinegar for white wine vinegar?

5 options, ranked, with the exact amount

Use thisBest of 5 options

Use Unseasoned rice vinegar

1 ½ tbsp for every 1 tbsp of white wine vinegar

Yes. Use 1 ½ tablespoons of unseasoned rice vinegar for each tablespoon of white wine vinegar, because rice vinegar is weaker: about 4 percent acid against 6 percent or more. It is pale, mild and slightly sweet, so the dish keeps its color and tastes a little softer. Rice vinegar and rice wine vinegar are the same thing. Seasoned rice vinegar has sugar and salt added, so cut those in the recipe if that is the bottle you have.

Verdict —: Tweak it
The tweak —: Use one and a half times the amount. In a vinaigrette, cut the oil back a little so the dressing is not thin: about 2 parts oil to 1 part rice vinegar.
Best for —: vinaigrettes and salad dressings
Pantry —: Likely in your cupboard

One casethe full white wine vinegar card

Every option, one card

Ranked

White wine vinegar substitutes compared
#	Substitute	Instead of 1 tbsp white wine vinegar	Verdict
1	Unseasoned rice vinegarvinaigrettes and salad dressings	1 ½ tbspTweak it	Tweak it
2	Seasoned rice vinegarsweet dressings and slaws	1 ½ tbspYou'll taste it	You'll taste it
3	Red wine vinegarvinaigrettes for sturdy salads	Same amountTweak it	Tweak it
4	Champagne vinegardelicate vinaigrettes	Same amountTweak it	Tweak it
5	Apple cider vinegarslaws and marinades	1 tbsp + 1 tspTweak it	Tweak it
Not a swap	Rice wine or mirin	not a swapNot for this	Not for this

What changesWhat changes, option by option5 options

Unseasoned rice vinegar

milder and faintly sweet, without the wine note

A pale, gentle vinegar made from fermented rice, also labeled rice wine vinegar. It matches the color of white wine vinegar and falls short only on strength.

Best for: vinaigrettes and salad dressings, marinades and pan sauces, refrigerator pickles and quick-pickled onions, potato salad and slaw
Prep: Use one and a half times the amount. In a vinaigrette, cut the oil back a little so the dressing is not thin: about 2 parts oil to 1 part rice vinegar.
Suits: vegan
Where it fails: Tested canning recipes, and reductions for hollandaise or bearnaise, where the extra liquid takes longer to boil down.

For a teaspoon of white wine vinegar, use 1 ½ teaspoons. For ¼ cup, use 6 tablespoons.

Seasoned rice vinegar

sweet and salty as well as sour

Rice vinegar with sugar and salt added for sushi rice. Usable in dressings and slaws that are sweetened anyway.

Best for: sweet dressings and slaws, cucumber salad, glazes
Prep: Leave out the sugar or honey in the recipe and hold back the salt, then taste and adjust.
Suits: vegan
Where it fails: Savory sauces with no sugar in them, such as a beurre blanc or a mustard vinaigrette, where the sweetness stands out.

Red wine vinegar

a little bolder and fruitier

The same strength and the same wine character as white wine vinegar. The only cost is color.

Best for: vinaigrettes for sturdy salads, marinades, tomato dishes
Prep: Use it tablespoon for tablespoon.
Suits: vegan
Where it fails: It tints pale dishes pink: potato salad, cream sauces, pickled cauliflower.

Champagne vinegar

softer and more floral

A lighter white wine vinegar. If it is in the cupboard, it is a closer match than rice vinegar.

Best for: delicate vinaigrettes, seafood, beurre blanc
Suits: vegan
Where it fails: Strength varies by bottle; taste a dressing before serving and add a little more if it seems flat.

Apple cider vinegar

fruitier

Stronger than rice vinegar at 5 percent, so it needs less of an increase. It brings a fruity, apple flavor and an amber tint.

Best for: slaws and marinades, pork and chicken dishes, barbecue sauces
Suits: vegan
Where it fails: Pale, delicate sauces, where the color and apple flavor show.

Rice wine or mirin

sweet or savory, with no acidity

Rice wine, sake, Shaoxing wine and mirin are alcoholic and not sour. The names are close to rice wine vinegar, but they are different products.

Best for: none in place of a vinegar
Where it fails: A dressing or pickle made with rice wine has no acid in it. Check that the bottle says vinegar.

Tips for substituting white wine vinegar

5 tips

The amount: 1 ½ tablespoons rice vinegar per tablespoon of white wine vinegar. 1 tablespoon per 2 teaspoons. 6 tablespoons per ¼ cup.
In a vinaigrette, a standard 3 parts oil to 1 part white wine vinegar becomes about 2 parts oil to 1 part rice vinegar. Whisk, taste on a leaf and adjust.
If the larger amount would thin a sauce too much, use the same amount as the recipe gives and add a squeeze of lemon juice for sharpness.
Check the label for the word seasoned. If you have only seasoned rice vinegar, leave out the recipe's sugar and taste before salting.
Do not use rice vinegar in place of white wine vinegar in a tested canning recipe. It is below the 5 percent acidity those recipes need.

Questions

4 questions

Is rice wine vinegar the same as white wine vinegar?

No. Rice wine vinegar is another name for rice vinegar, made from fermented rice; it is milder and slightly sweet. White wine vinegar is made from grape wine and is sharper and stronger. They can replace each other with the amount adjusted.

Can I use rice vinegar in place of white wine vinegar in salad dressing?

Yes. Use one and a half times the vinegar and a little less oil, about 2 parts oil to 1 part vinegar. The dressing is softer and less sharp, which suits delicate greens.

Can I substitute white wine vinegar for rice vinegar?

Yes, with less: use about 2 teaspoons of white wine vinegar for each tablespoon of rice vinegar, and add a small pinch of sugar to round it off. For sushi rice, also add the sugar and salt the recipe lists.

Can I use rice vinegar for pickling in place of white wine vinegar?

For refrigerator pickles, yes, at one and a half times the amount, or the same amount for a milder pickle. For pickles canned for the shelf, no: use a vinegar labeled at least 5 percent acidity and do not change a tested recipe.