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Best Substitutes for Red Wine (in cooking) — What to Use Instead

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Beef Broth: 1:1 — Best for stews, braises, and beef dishes. Add 1 tbsp red wine vinegar for acidity.

Grape Juice + Red Wine Vinegar: 3/4 cup juice + 1/4 cup vinegar — Provides color, sweetness, and tang. Good for red sauces.

Overview

Top substitute for red wine (in cooking): Beef Broth (1:1). Best for stews, braises, and beef dishes. Add 1 tbsp red wine vinegar for acidity. Plus 3 more alternatives.

Key Details

  • Beef Broth: 1:1 — Best for stews, braises, and beef dishes. Add 1 tbsp red wine vinegar for acidity.
  • Grape Juice + Red Wine Vinegar: 3/4 cup juice + 1/4 cup vinegar — Provides color, sweetness, and tang. Good for red sauces.
  • Cranberry Juice (unsweetened): 1:1 — Similar tannin-like quality. Works well in marinades.
  • Pomegranate Juice: 1:1 — Rich, fruity complexity. Excellent for reductions.

Why This Matters

  • Red Wine (in cooking) may need substituting due to dietary restrictions
  • Running out of an ingredient mid-recipe is common
  • Allergies or preferences may require alternatives

How To

  1. 1Best overall substitute: Beef Broth at 1:1
  2. 2Consider what role the ingredient plays in the recipe
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results

Tags

substitutesveganred-wine-in-cookingingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute is Beef Broth at 1:1. Best for stews, braises, and beef dishes. Add 1 tbsp red wine vinegar for acidity.