Depending on what state you live in, the n/a wines are right near the regular wines. Does your religion forbid wine vinegars? A dash of vinegar (not the entire amount, mind you, just a dash) might give a dish that je ne sais quois that wine does. Try using stock for the bulk of the wine called for in the recipe. Then for a red meat dish, use beef stock with a dash of balsamic vinegar; for white meat dishes, chicken/turkey stock with a dash of rice vinegar. If allowed, sherry vinegar and malt vinegar go well in many dishes. Do NOT replace the entire amount of wine in a recipe with vinegar or it will be sour. In sweet dishes, by the way, the syrups used to flavor coffees would make a good substitute for liquers.