See also main entry on Wine.
If you are adding wine to a bean dish, such as a Cassoulet, remember that wine is acidic, and that acids toughen bean skins, so the wine should be added only after the beans are boiled and you are ready to start cooking with them.
There are legitimate reasons for wanting to substitute wine: a policy of not having it in the house, of not being able to afford it, of not being willing to brave nasty weather just for 3 tbsp of it, or having just enough left for a glass from last night’s very good bottle that you’re not willing to toss into a stew.
Here are some possible substitutes; you need to decide what is appropriate based on what you are making.
- White grape juice with a bit of vinegar added to it;
- White vermouth;
- White port or sherry;
- Broth or stock;
- Liquid from a vegetable;
- Wine wine vinegar (use a bit less);
- Cider, Apple Juice or white vinegar;
- Non-alcoholic wine;
- Another alcohol;
- Ginger ale.
In marinades, for every 1/2 cup (4 oz / 120 ml) of wine called for, try 1/4 cup (4 tablespoons) of vinegar, 1/4 cup (4 tablespoons) of water plus 1 tbsp sugar. Or whiskey or beer.
Replace cork in bottle and store in fridge; drinkable for up to 1 week.