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TIP OF THE DAY: Substitutes For Wine In Cooking

Uh oh, no wine? Pick a substitute. Le Creuset French oven available at SurLaTable.com.

 

Sometimes when you’re preparing a recipe, you discover that you you don’t have wine, or find out that a guest does not consume any kind of alcohol.

There are a number of substitutes for both red and white wine; although, advises chef Louis Eguaras, you need to be sure that the sweetness level of the substitute is appropriate to the dish (i.e., grape juice may not work in every dish).

Red Wine Substitutes

  • Beef stock with apple cider vinegar or red wine vinegar
  • Red grape juice diluted with water
  • Red vermouth
  • Red wine vinegar
  • A dab of tomato paste with the juice from canned mushrooms
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    White Wine Substitutes

  • Chicken stock with apple cider vinegar or white wine vinegar
  • White grape juice or lemon juice diluted with water
  • White vermouth
  • White wine vinegar with juice from canned mushrooms
  •  

    Keep A Supply Of “Cooking Wine”

    To be sure we always have wine, we take the last few ounces from a bottle of wine and fill up small repurposed bottles with tight caps—eight or sixteen ounces, one for red wine, one white. The limited amount of air keeps the wine usable for months and the small bottles tuck into the back of the fridge. You can keep topping off the “cooking wine” bottle: It’s O.K. to mix different wines.

    Never buy anything called “cooking wine”: It’s the dregs!

      





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