Can you substitute white vinegar for wine in horseradish sauce?

While you might like a bit of vinegar in any horseradish sauce you make yourself, I do not think white vinegar could work as much of a substitute for dry white wine or champagne in many prepared sauces in this category (e.g., cocktail/seafood sauces). Vinegar's role is that of adding to tart flavors already available. But white wine or sparkling white table wines in many sauces also contribute more complex fruity components that harmonize wonderfully with other ingredients found in the sauce like shallots and spices -- these components would be lacking. White or cider vinegar will add acid like the wine, but will change all flavors to be vinegary.