Out of Wine? These Ingredients Work Just As Well In Cooking 

The best part is that there are many substitutes you can use, and many of them are probably already in your kitchen. From common pantry items to other liquids that will mimic the acidity and sweetness of wine, you can still achieve those bold flavours without compromising the dish. 

Also read: Got Leftover Wine? Here’s How To Freeze And Use It Later

The Role of Wine in Cooking 

There are a few reasons why wine remains one of the most used ingredients in cooking. First, acidity is added, which helps to balance the flavours in a dish, making it less dense and more lively. Acidity also helps break down proteins to make meats and poultry softer and more succulent. 

Apart from the acidity, wine contributes depth and complexity. It introduces quite strong earthy flavours if it's a red wine and lighter fruity and floral flavours in a white wine. On reduction, it creates a wonderful thick sauce to cling onto the ingredients and adds texture to your dish. 

That also helps deglaze pans by lifting up those flavourful bits stuck to the bottom and that are so critical to balancing a sauce. However, without wine, you can certainly get very close with a few tricks of clever alternatives. 

Vinegar White or Red Wine 

Vinegar, particularly white wine or red wine vinegar, can be the closest substitute for wine in cooking. Since vinegar is a byproduct of fermented wine, it has the same acidity and tartness as wine, minus the alcohol.  

Mix equal parts of vinegar with water to substitute. If a recipe calls for 1 cup of wine, substitute with ½ cup of vinegar and ½ cup of water. The acidity that will be extracted from the dish will not overwhelm its taste buds with too much sourness from the diluted vinegar. Red wine vinegar is used for braised meat or stews, and white wine for lighter fare such as chicken or fish. 

Apple Cider Vinegar 

Apple cider vinegar is another good substitute, though, especially in recipes that use white wine. It is lighter and fruitier than most other vinegars so adding it to salads, poultry, or seafood will give each a lovely fragrance and flavour without much tweaking. Its pale colour and apple-like flavour add depths that can resemble the crispness of white wine in cooking. 

Use the same measure of apple cider vinegar and combine with water at a ratio, preferably 1:1, as this would help minimise overpowering by vinegar over other flavours to taste perfectly balanced. 

Lemon Juice 

Another amazing substitute for white wine is lemon juice, especially in dishes that are needed for an acidic lift. This will freshen up the seafood, chicken, or vegetable dish quite a bit. Indeed, lemon juice will do the job of white wine better in some of the dishes if you're trying to imitate its light acidity rather than vinegar.  

Replace the wine with an equal quantity of lemon juice. Note that lemon juice has a strong citrus flavour. If you think it is too acidic for your taste, mix it with some broth or water to slightly neutralise the acidity. 

Broth (Chicken, Beef, or Vegetable) 

Actually, broth often stands in for wine, especially when used in soups and rich sauces, stews, and creamy soups. Although it cannot provide the acidity that wine does, it is flavourful and full, almost meaty, so much richness in a dish. It's also good if someone doesn't want that acidic taste or doesn't have a desire for any alcohol aftertaste. 

Most recipes that call for wine can be substituted with the same amount of broth. White wine recipes can be easily replaced with chicken broth, but for red wine recipes, beef broth would be the best. 

Grape juice is perfect for achieving a great fruity flavour imparted by wine without the presence of alcohol. For white wine, it makes use of white grape juice, while red grape juice is applied for red wine. One can replace the sweetness of the grape juice with a hint of acidity to achieve the flavour or taste of wine. 

However, when you're using grape juice as your substitute, it's best to mix it with a splash of vinegar or lemon juice. This would cut the sweetness and create the acidity that wine makes while keeping the fruity undertone intact. 

Cranberry Juice 

Cranberry juice is a tart, slightly sweet substitute that can be used to good effect in recipes requiring red wine. It's acidic and has a strong flavour that can support thick stews, braises or sauces. 

You must avoid overpowering the dish with sweetness by using unsweetened cranberry juice and diluting it with water. For greater similarity to red wine, you can mix the juice with a small amount of vinegar.