There are thousands of recipes that utilize wine as an ingredient. Savory recipes like Bolognese and braised pot roast and desserts such as brownies and ice cream are just a few. It's especially essential in some beloved French recipes that they're even named after the spirit; case in point: Coq au Vin and Boeuf Bourguignon. But not all of us have a cellar stocked with wine at all times, and according to a 2021 Gallup Poll, four in 10 American adults don't drink alcohol.
"There are many reasons someone might want to use a cooking wine substitute: if you're sober, you don't drink for religious reasons, are pregnant or breastfeeding, have an allergy or intolerance, don't have any wine handy, or simply can't find your wine corkscrew," says Sarah Brekke, Better Homes & Gardens Test Kitchen culinary specialist.
No matter the reason, rest assured that you can turn to these Test Kitchen-endorsed white wine substitutes and substitutes for red wine for a similar flavor experience.
Recipes feature wine as an ingredient for one of several reasons, such as adding:
Flavor or aroma
Acidity
Sweetness
Complexity
Color
Moisture
Tenderness
If you're cooking with wine, remember this important pro tip from Brekke: "When selecting a wine for cooking, always choose a wine that you would enjoy drinking on its own."
That's because the wine's flavor concentrates as it cooks. And, no, contrary to popular belief, the wine does not cook out. Due to the cooking method, how long the alcohol was heated, and at what temperature it was cooked or baked, "There is a wide range in the amount of alcohol left in a recipe after the cooking or baking is completed. Research shows that after cooking, the final amount of alcohol left in a food item can range anywhere from 4% to 95%," Brekke says.
For example, if you add wine to a recipe, bring the mixture to a boil, then immediately remove the pan from the heat; the final mix will retain about 85% of that alcohol, she explains. However, if the wine is added to a stew that simmers for 2½ hours, the remaining alcohol content will only be about 5% of what you initially added, research proves.
If you're worried about the alcohol content, "Don't assume that because the food has been heated, it was enough to cook off all of the alcohol," Brekke warns. "This is a great time to use one of our suggested substitutes for white wine or red wine."
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The Best Cooking Wine Substitutes
"Certain recipes utilize high-proof alcohols with the intent of flaming or flambéing for presentation. But when it comes to regular wine, most recipes are compatible with the cooking wine substitutes here," Brekke says. "For recipes that call for smaller amounts of wine, these swaps will blend in nicely with only subtle flavor differences in the final dish. If a recipe calls for a larger amount of wine, you may notice a more significant change to the final flavor when using a substitute, but the result will still be delicious."
The Best Substitute for Red Wine
If you're seeking a substitute for red wine, consider replacing one-for-one with:
Alcohol-free red wine
Beef broth
Chicken broth
Red wine vinegar (use ½ vinegar and ½ water for similar flavor results)
Cranberry juice*
Pomegranate juice*
The Best Substitute for White Wine
If you're seeking a white wine substitute, consider replacing one-for-one with:
Alcohol-free white wine
Chicken broth
White wine vinegar (use ½ vinegar and ½ water for similar flavor results)
Apple juice*
White grape juice*
*These cooking wine substitutes work well in sweet or savory applications.
The Best Substitutes for Dessert Wines and Sparkling Wines
While far less common, if you need a Madeira or Marsala wine substitute, use an equal amount of fruit juice for the wine called for in the recipe. Try to use a juice that's close to the same hue as the spirit called for in the recipe, and you should score a deceptively-similar finished product.
For sparkling wines, sparkling grape juice is an excellent alternative.
Now that you're well versed in all the best cooking wine substitutes, dive into any or all of these recipes with wine with confidence that the replacement will be worthy of a 100-point rating.
Due to its similar function in cooking, stock is an excellent non-alcoholic substitute for wine. Since beef broth has a deeper color and flavor, it works best as a replacement for red wine. On the other hand, chicken and vegetable broths are better replacements for white wine.
Due to its similar function in cooking, stock is an excellent non-alcoholic substitute for wine. Since beef broth has a deeper color and flavor, it works best as a replacement for red wine. On the other hand, chicken and vegetable broths are better replacements for white wine.
A good substitute for a cup of white wine is a cup of broth or vegetable stock, with a splash of vinegar or lemon juice for acidity. The general rule is to add one tablespoon of vinegar for every cup of broth used. For recipes requiring ¼ cup of white wine or less, it's generally safe to omit the wine altogether.
White grape juice: Use white grape juice as a substitute when you want to add sweetness, or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice. Chicken or vegetable stock: Substitute stock for white wine when you want to add depth of flavor to a dish.
Lighter dishes, such as chicken, seafood, and risottos, often harmonize better with white wine due to its acidity and subtle flavors. Stews and meat dishes, which can handle and even benefit from the more pronounced flavors of red wine, are more suitable candidates for substitution.
Another good option, white wine vinegar is good as a replacement for dry white wine. It is much more acidic than white wine though so it should be diluted with water or stock. Use a ratio of 50% white wine vinegar to 50% water or stock. You will get flavour from stock but it lacks the acidity of white wine.
There are a myriad of great choices but we tend to favor pinot grigio or sauvignon blanc. These lighter-style wines will bring out the flavor of your dish without overwhelming it. Avoid robust and oaky white wines like chardonnay. Once the food is cooked, the oak-influence may cause your dish to taste bitter.
Dry white wines: Varieties like Sauvignon Blanc, Chardonnay, Pinot Grigio, and dry Riesling are excellent for cooking due to their crisp acidity and subtle fruit flavors. They work well in sauces, seafood dishes, and lighter fare.
If you happen to have it on hand, apple cider vinegar is a great substitute for white wine. It's slightly sweet and has a similarly aged depth, just like wine. Add the same amount of vinegar as the amount of wine called for in the recipe.
Most vinegar has a tartness, but both red wine and balsamic vinegar are balanced with sweetness, making one a suitable substitute for the other in equal amounts. What's more, the flavor distinctions are not very noticeable.
In a sauce, soup or braise, beef broth can replace red wine. Joachim recommends adding a little vinegar and sugar here as well. Consider chicken broth as a lighter sub for white wine, again with some vinegar and sugar added.
This pantry staple is a great substitute. It has a fruitier flavor and is a completely different color than red wine vinegar. Use half of what the recipe calls for and taste as needed for preference. This vinegar is usually found in marinades, barbeque sauces, and salad dressings.
Chicken or vegetable broth can be a flavorful replacement for white wine. You can even swap it in equal amounts (go for low-sodium broth so your dish doesn't end up too salty). Just keep in mind that broth won't add any acidity, so you might want to add a touch of white vinegar to achieve a similar tang.
In a pinch, you can use veggie, chicken or beef broth as a substitute for red wine in cooking! It won't bring the acidity or complexity that wine does, but it will add a little extra flavor. balsamic also adds nice depth and complexity similar to wine.
However, balsamic vinegar has a richer and more complex flavor, and it is less acidic. Most vinegar has a tartness, but both red wine and balsamic vinegar are balanced with sweetness, making one a suitable substitute for the other in equal amounts. What's more, the flavor distinctions are not very noticeable.
This pantry staple is a great substitute. It has a fruitier flavor and is a completely different color than red wine vinegar. Use half of what the recipe calls for and taste as needed for preference. This vinegar is usually found in marinades, barbeque sauces, and salad dressings.
Next time you encounter a recipe with a boozy ingredient on the list, opt for a non-alcoholic spirit in place of vodka, cognac, or whiskey. Or you can try pickling liquid, fruit juice, purée, or a vanilla substitute instead.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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