Is there a substitute for wine?

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Chief Longwind Of The North

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Due to religions beliefs, and because I detest the flavor of alcohol, I never use wine, brandy, cognac, or other alcoholic beverages in my cooking. And yet, I'm intrigued by dishes such as BOEUF BOURGUIGNON, Brasato al Barolo (wine braised Italian beef), sherry basted pork chops, etc. Are there non-alcoholic beverages that can be used to add rich flavors, as wine does. Cn sparkling grape juice be used? Are there good substitutes for bourbon, beer, brandy, and rum? Though I can make so many great foods without the alcoholic beverages, I'm always curious to try new to me things.

Seeeeya; Chief Longwind of the North
 

taxlady

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Nothing will give the same exact effect as wine or beer or brandy, etc. For some things I would substitute chicken or beef stock. I have read suggestions of substituting a bit of red wine vinegar or white wine vinegar. I would also consider de-alcoholized wine or beer.
 

Just Cooking

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Springfield, MO
The only definite recipe I fully remember making with out the wine was Julia's Boeuf Bourguignon. I substituted a very viscous beef demiglaze.

I made it some 30+ years ago for guests who could not have alcohol.
It was delicious.

I believe a demiglaze works well as a substitute.

Ross
 

GinnyPNW

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There are a number of recipes I make that call for "white wine or chicken broth"...or similar (red wine, beef broth, etc.). Some I find that I prefer the broth over the wine. So, I think it depends upon the dish. And one's personal preference.

Sorry if that's not much help!
 

Bitser

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May 30, 2021
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Woods Landing, Wyoming
If you simmer wine just below boiling for a half-hour or so, nearly all the alcohol evaporates. This also takes place during normal cooking.

We keep various sorts of sparkling cider in the cellar, which go well in place of champagne or other white wines, for guests who prefer that.
 

JasperH

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Jul 4, 2022
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Flushing
Just out of interest.
Is it a problem for a religion where drinking of alcohol is not allowed or frowned upon to use a liquor where the alcohol is removed from?
Alcohol evaporates at 78C or 173F. Is it allowed to use such liquids?
 

karadekoolaid

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Jul 16, 2006
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Caracas
I´ve never tried this, Chief, but a friend of mine who was a Chef had to quit drinking for medical reasons. She came across "Verjuice" and said it worked well.
As I say, I´ve never tried it, but it might be an option for wine.
Bourbon, brandy, rum, scotch - since they´re matured and distilled spirits, I doubt there would be a viable alternative, but I might be wrong.
 

dragnlaw

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Waterdown, Ontario
Chief, aside from the alcohol issue, you say you don't like the taste. This being so, I should think you would not like a dish that features that flavour.

I agree there are many instances that the flavours enhance the dish without actually tasting like 'whichever' flavour is being used.

Since almost all of the alcohol is cooked off (there is a percentage somewhere, albeit again, each dish would be different) you could potentially at least try a bite of a dish and see what you think?

Then again, if there is a medical issue I would certainly check with the doc first!
 

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