Wine Substitutes for Cooking – 5 Non-Alcoholic Swaps
The best substitute for wine (in cooking) is Broth + Vinegar at a 1 cup wine = 1 cup broth + 1 tbsp vinegar (red or white to match wine type) ratio. It works best for pan sauces, stews, risotto. There are 4 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Broth + Vinegar
1 cup wine = 1 cup broth + 1 tbsp vinegar (red or white to match wine type)
The best all-purpose substitute. Broth adds body and flavor while vinegar provides the acidity wine contributes.
What are the other substitutes for wine (in cooking)?
Grape Juice + Vinegar
1 cup red wine = 3/4 cup grape juice + 2 tbsp red wine vinegar
Provides the fruity depth of wine. Use purple grape juice for red wine, white grape juice for white wine.
Pomegranate Juice (for red wine)
1 cup red wine = 1 cup pomegranate juice
Tart and fruity with a deep color similar to red wine. Works well in reductions and glazes.
Tomato Juice + Vinegar (for red wine in sauces)
1 cup red wine = 1/2 cup tomato juice + 1/2 cup broth + 1 tbsp vinegar
Provides acidity and depth for tomato-based sauces where wine adds complexity. Good for Italian cooking.
Non-Alcoholic Wine
1 cup wine = 1 cup non-alcoholic wine
The easiest 1:1 substitute. Quality varies by brand. Some may need a splash of vinegar for extra acidity.
What should you know before substituting wine (in cooking)?
Never cook with a wine you wouldn't drink-off flavors concentrate as the alcohol evaporates. Wine's purpose in cooking is acidity, not alcohol. Most alcohol cooks off within 15-20 minutes of simmering.
How do you substitute wine (in cooking) in a recipe?
Wine used as a cooking ingredient to add acidity, depth, and complexity to sauces, braises, risottos, and deglazing pans.
The best substitute for wine (in cooking) depends on what role it plays in your recipe. Our top recommendation is Broth + Vinegar (1 cup wine = 1 cup broth + 1 tbsp vinegar (red or white to match wine type)), which works well for pan sauces, stews, risotto.
If you need a different option, Grape Juice + Vinegar (1 cup red wine = 3/4 cup grape juice + 2 tbsp red wine vinegar) is another reliable choice. Provides the fruity depth of wine. Use purple grape juice for red wine, white grape juice for white wine.
When substituting wine (in cooking), consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What is the best non-alcoholic substitute for wine in cooking?
Broth mixed with a tablespoon of vinegar (use red wine vinegar for red wine, white wine vinegar for white) is the most versatile substitute, providing both body and the acidity wine contributes.
Does the alcohol in cooking wine burn off?
Most alcohol evaporates during cooking, but not all. After 15 minutes of simmering, about 60% burns off. After 2 hours, about 90% is gone. Flambéing removes only about 25%.
Can I use cooking wine from the grocery store?
Cooking wine contains added salt and preservatives, which can make dishes too salty. Regular drinkable wine is always preferred. If using cooking wine, reduce or omit added salt in the recipe.