What is a common non-alcoholic substitute for white wine in recipes?

Using chicken broth or vinegar mixed with water as a substitute for white wine is effective due to their ability to mimic the acidity and depth of flavor that white wine typically adds to a dish. White wine often provides a cooking liquid that enriches sauces and dishes with a bright, acidity-driven taste profile, which chicken broth can replicate with its savory notes.

When mixed with a small amount of vinegar, water can also achieve a similar effect by introducing acidity without overpowering the other flavors in the recipe. This combination can enhance dishes like risottos, marinades, and braises where the fruity and acidic characteristics of white wine are desired.

While apple juice and various fruit juices can add sweetness rather than acidity, they do not balance flavors in the same way. Plain water lacks both flavor and acidity, making it a less effective substitute for the cooking qualities and flavor enhancement that white wine provides.