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Red Wine

Beverages

Used in cooking for braising, deglazing, sauces, and stews. Adds acidity, depth, and complexity.

4 substitutes

Substitutes

1 tbsp vinegar + broth to 1 cup

Captures acidity without alcohol. Best non-alcoholic sub.

✅Best for: braising, pan sauces, stews

⚠️Not for: wine-forward dishes

3/4 cup juice + 1 tbsp vinegar per cup

Fruitiness and color. Use 100% juice.

✅Best for: braising, sauces, risotto

⚠️Not for: dry wine flavor needs

1:1

Tart, deeply colored. Works in tomato-based sauces.

✅Best for: tomato sauces, braising, stews

⚠️Not for: cream sauces

1:1

Depth and dark color without acidity. Add splash of vinegar.

✅Best for: stews, braising, gravies

⚠️Not for: fruity acidity needs