Substitute Suggestions for Wine in Cooking

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Name: Substitute Suggestions for Wine in Cooking
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Misc
Ingredients: substitutes

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INGREDIENTS

substitutes

INSTRUCTIONS

Fruit juice and vinegars go a long way towards emulating spirits in many dishes.

juice and sherry vinegar with a dollup of honey make a decent swap for marsala.

Apple juice diluted with 1/4 water with a squirt of lemon juice substitutes well for chardonnays, chablis, and some other medium bodied whites.

Asian substitutes are quite easy, too- Mirin, though it is made directly from rice wine, is extremely low in alcohol (I've never gotten it to flame). Rice wine vinegar combined with a dollup of honey to cut the acid works well in many sauce and marinades.

As for the coq au vin, I suspect unless you're going for a three day marination and a half hour braise, enough of the alcohol will have simmered away over the 2 hour cooking period.

Trifle and other brandy/liquer soaked desserts is a bit of a puzzler- sure, you can soak lady fingers in double strength coffee with too much sugar, but the alcoholic "perfumes" are pretty hard to mimic.

Good luck!

I've used Perrier before! It works great for a white wine substitute, anything where a lemony background is fine. I used it for the first time when I was making sauteed mushrooms and realized that I didn't have any white wine at the last minute- subbed the Perrier and my husband said he liked it better that way! Necessity is the mother of all inventions! I think it works well because it has a little zip to it and is bubbly, so it deglazes well.

NOTES

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Substitute Suggestions for Wine in Cooking

substitutes

Fruit juice and vinegars go a long way towards emulating spirits in many dishes.

juice and sherry vinegar with a dollup of honey make a decent swap for marsala.

Apple juice diluted with 1/4 water with a squirt of lemon juice substitutes well for chardonnays, chablis, and some other medium bodied whites.

Red grapejuice (Not concord), which shows up on grocers shelves from time to time with a splash of red wine vinegar is almost indiscernable from that quarter bottle of cabernet I have sitting next to my stove from the meal from last week.
Asian substitutes are quite easy, too- Mirin, though it is made directly from rice wine, is extremely low in alcohol (I've never gotten it to flame). Rice wine vinegar combined with a dollup of honey to cut the acid works well in many sauce and marinades.

As for the coq au vin, I suspect unless you're going for a three day marination and a half hour braise, enough of the alcohol will have simmered away over the 2 hour cooking period.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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