If a recipe calls for wine, what can be used in its place?
Wine is often used as a deglazing liquid, to dissolve the carmelized flavor on the surface of a sauté or roasting pan. As the alcohol steams off the wine’s flavor adds aroma to the sauce or glaze. Wine is not essential in cooking, but adds a sophisticated component to the taste of a dish. It is especially rewarding to both cook with and drink one good wine at the same meal.
However, some people do not care to consume wine, for many reasons. It is said that the alcohol in wine is steamed off or evaporated after a few minutes at boiling temperature. That assumption is not accurate. Alcohol does remain in the food after cooking with wine. If you cannot consume alcohol, don’t cook with wine.
I often substitute other liquids for wine in cooking. The easiest savory option is a rich broth, chicken, beef or vegetable. I like to reduce and concentrate the broth by boiling it before using it in place of wine. Then I use the rich broth in the same measurement as the wine.
If you like the flavor of wine in cooking, but don’t want all the alcohol, try dealcoholized wine. It is available in supermarkets as white, red and rosé. You can use it just the way a recipe calls for wine. Be aware that dealcoholized wine can have up to 0.05% alcohol, and can still be considered alcoholic.
The best wines are fermented from grapes. So you can stick with grapes for a source of cooking liquid. White grape juice and red grape juice will stand in for their fermented counterparts. However, understand that the result will be fruity-sweet.