An unsweetened red wine — merlot, cabernet, syrah, chianti — used to braise, to deglaze after searing, and to build the dark backbone of stews and pan sauces.
What it does in a recipe: Acid, tannin, colour and body — it deglazes, tenderises over a long braise, and lends depth that broth alone cannot. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Red wine, Cooking red
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Quick answer
Beef broth + red wine vinegar
1/2 cup dry red wine = 1/2 cup beef or mushroom broth + 1 tsp red wine vinegar + 1 tbsp pomegranate or dark grape juice
All substitutes, best first
4 ways to replace dry red wine
Beef broth + red wine vinegar
Reliable
1/2 cup dry red wine = 1/2 cup beef or mushroom broth + 1 tsp red wine vinegar + 1 tbsp pomegranate or dark grape juice
The broth covers liquid and savoury depth, the vinegar restores acidity, and the small amount of dark fruit juice supplies the body and colour that tannic red wine gives a braise. Broth by itself tastes noticeably flat here.
MethodAdd the vinegar in the last few minutes of cooking so it stays bright rather than simmering away.
Trade-offNo tannin, so a long-braised dish will feel softer and less structured on the palate. Colour will be lighter too.
CookingSaucesAlcohol-freeEgg-freeNut-free
Allergen checkStock cubes and liquid broths often contain wheat, celery, soy or dairy. Check the label, especially if you are already cooking around an allergy.
Non-alcoholic dry red wine
Reliable
1/2 cup dry red wine = 1/2 cup dealcoholised dry red wine
Fermented as wine and then stripped of alcohol, so the tannin, acidity and grape flavour largely survive — the nearest thing to red wine without the alcohol.
Trade-offThinner and often sweeter than the original wine, and it reduces more quickly. A splash of red wine vinegar corrects the balance.
1/2 cup dry red wine = 1/2 cup pomegranate juice + 2 tsp red wine vinegar
Pomegranate carries genuine tannin along with dark fruit sweetness, which is why it stands in for red wine better than grape juice does, and the vinegar supplies the missing sharpness.
Trade-offSweeter and fruitier than wine, so reduce other sugar in the dish. The colour is a brighter, more purple red.
Alcohol does not fully cook off — a braise can still hold a measurable amount after hours in the oven. Anyone avoiding alcohol for medical, religious or recovery reasons should use one of the alcohol-free options rather than trusting evaporation. No vegan or vegetarian claim is made for wine, as fining agents including isinglass, gelatin and egg white are commonly used and seldom declared.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.