Wine adds depth of flavor and acidity to sauces, but you can substitute a variety of ingredients.
Wine is used in a few ways in cooking. Red and white wines are most often used to marinate meats or deglaze a pan when making a sauce. Champagne is mostly in sauces and desserts. There are several substitutes for when you don't want to add alcohol to your recipe.
Red Wine
Substitutes for red wine in cooking should add the depth of flavor that the wine would have. Diluted red wine vinegar is a natural choice for marinades. Add approximately a one to one ratio of water and vinegar, along with a little sugar. Tomato juice, beef broth or cranberry juice all work for deglazing a pan.
White Wine
If the recipe calls for white wine to tenderize meat, substitute diluted white wine vinegar along with sugar. For deglazing a pan, instead of white wine, you can use apple or grape juice diluted with vinegar, chicken or vegetable stock, liquid from canned mushrooms or even just water if you will get enough flavor from the other ingredients.
Champagne
Champagne isn't used in cooking as often as red and white wines. It is used in desserts, often with strawberries, or in sauces as other wines might be used. Substitute sparkling white grape juice, soda water or ginger ale to get the acidity and sweetness in the recipe. You can purchase champagne extract to add extra flavor if you wish.
Tags: white wine, along with, depth flavor, grape juice, vinegar along
