what to substitute for wine when recipes (often) call for wine ?

Question

I prefer a sugar-free ingrediant... I have heard of fruit juice as one option.. suggestion for any others?

Answer 1

vinegar or if u llike to subtitute for some thing sweet try voulsonic vinegar ( my spelling might just definely be wrong so try try try to get it right bet it is prononced this way )

Answer 2

Fruit juice has more sugar in it than wine!

Wine is nice because there are certain flavors, particularly in tomato-based sauces, that only develop in the presence of alcohol. You have a couple of options: 1) use a dry wine, as it will have less sugar in it than sweet ones 2) try a splash of vodka, just a shot's worth, to add alcohol with very little sugar interference.

I have also added a splash of wine vinegar, but it makes the dish more tart and may need to be balanced with a pinch of actual sugar - so that may not be the route you want to take if you're avoiding sugar.

If none of this appeals to you, you can just add stock instead of wine. Or compromise and add half the recommended amount of wine and the rest stock. See, there's all kinds of options here.

Answer 3

If you want to use wine occasionally, get a bottle with a screw on lid, or better yet, a fortified wine that has increased alcohol levels such as sherry or port which that will last longer. I use Rhine wine (white) occasionally. The alcohol boils off, but I just don't like it sitting around.
I use L. B. Jamison's soup stock often. It is dry and similar to bullion, but with a lot more flavor and not much salt. They have tested canned bullions and they all seem to be metallic tasting and salty. A container will cost about $4 US , but it's supposed to be equivalent to 90 cups of bullion. I used the chicken tonight in my pot of cabbage, onion, and potatoes with some sausage on top. The broth is tasty on the mashed veggies. I always have two containers: beef and chicken. They make a vegetable also which is probably very good. You can make it as strong as you want and not worry about the salt. Even pot roasts which will have plenty of juice for gravy will taste richer when you add a teaspoon or two when simmering.

Answer 4

Fruit Juice will have similar, if not more, amounts of sugar as wine. After all, wine is just fruit juice. . .

The problem is that red wine vinegars and similar items will be too stong for many things and fruit juices will be too sweet. I wouldn't want to use apple juice in a risotto or balsamic vinegar in a red wine reduction sauce - it just wouldn't taste good. I say stick with the wine.

Here are some sites that may help you clear up any misconceptions:

http://www.rochester.edu/uhs/healthtopics/Alcohol/caloricvalues.html

http://www.davidstuff.com/wine/calories.htm

http://www.savoreachglass.com/articles.php/72

Answer 5

you are able to go away it out and only use water. Or, you ought to purchase small bottles of wine it truly is sufficient for cooking (wine drinkers could drink it) contained in the wine aisle on the food market. they are about 3/4 cup each and each and about $8 - $12 for 4 bottles in a carton. I save both red and white contained in the cupboard for the occasional recipe that demands wine (and that i'm no longer a drinker both, regardless of the truth that i must assert you do not drink wine it truly is so a lot more suitable severe priced than the wine i do not drink).

Answer 6

Some people don't drink wine because they can't or don't want to drink alcohol, and that is their choice.

However when wine is used in a cooking preparation with the heat, the alcohol evaporates and only the taste remains. As such, I can only say: don't substitute wine in the recipes.

If you also don't like the taste of wine, I'd advise you to cook something else.

Answer 7

Depends on the flavor of "wine" you'd like -- various fruit and
berry juices, perhaps even a dandelion squeezin ?

Answer 8

I have heard many chefs say to just substitute water.

Answer 9

Water unless it is used as a fermenting agent.Sugar and calorie free...

Answer 10

fruit juice or cooking sherry