fcrosson
Assistant Cook
Assuming the wine is not the main flavor in the dish, you might try pomegranate juice as a substitute for red wine. I've had good luck with it in things like braises and stews.
What an informative post Aunt Dot, thank-you! Marissa82, who started this thread said that she isn't consuming/cooking with wine due to religious reasons, but there are others of us (like myself) who are not able to do so for purely medical reasons as well (or who choose to not consum any alcohol for their own reasons), and threads like this can be of great benefit to us too. I really have to extend my thanks to everyone for their handy and helpful tipsauntdot said:Once someone says no alcohol for religious reasons, I say fine.
As a chemist I can tell you that once you reach the boiling point of alcohol it does not all boil off, not at all.
What does boil off is a mixture of alcohol and water, and some alcohol is left behind.
Usually a fair amount.
One idea, and it will not work with most recipes, is to use a non alcoholic cider.
We use the high test version in many recipes, and it provides a wonderful flavor. The non alcoholic version will work in some recipes, but it will not replace the flavor of a red wine, or most whites.
You can try some juices, but they will not replace wine.
Sorry.
I cannot imagine any replacement for wine in making a decent coq au vin.
But there are a whole lot of recipes out there that do not require a drop of wine.
There are many religions that do quite well with restrictions. You are just a bit more challanged than the average cook.
God bless and have fun cooking.