One of the reasons why alcohol is used in cooking is that certain flavor compounds are alcohol soluble, but not water soluble. Alcohol substitutes aren’t going to liberate those alcohol soluble flavors. Your dish will not be identical to the original recipe, but it will still be lovely.

When you decide what to use to substitute for the wine, think about what the wine is in the dish for.

If it is to provide acidity in a marinade, fruit juice may be a good substitute. If you substitute juice, it’s going to add a great deal of sweetness to the dish. You might do part juice and part red wine or rice vinegar if you don’t want additional sweetness.

If the wine is to add needed (and flavorful) moisture in a dish, I’d use stock. Any kind of stock – vegetable, chicken, beef, veal, you name it. But don’t use bullion from cubes – it will over salt your dish. Don’t have any stock? Use water – it won’t add any flavor to the dish, but it won’t hurt the flavors that are already there.

If wine is called for to deglaze a pan, again, I’d use some stock that would compliment the dish.

Happy eating to you!

Depending on the dish, any kind of stock, chicken, beef, vegetable, could be substituted. The wine usually adds some flavor, but in some dishes it actually tenderizes the meats.
But like Emerel always says, “This aint rocket science” So just substitute anything for the wine…even water ,depending on the recipe
Good luck, oh..and BabBaBaBAMMMMMM!!!!

First of all, alcohol doesn’t steam out of anything however it will burn off if caught on fire.
I recommend a non alcoholic wine. I don’t drink either and use alchohol free wine.

Maybe chicken stock, or a light vinegar. And the alcohol does evaporate when cooked. It is just the flavor it provides, that is the desired result. I dont think you can really effectivly replace wine as an ingredient.

i have no idea

About 95% of the alcohol will cook off. Depending upon the flavors you are after, you could use chicken or beef stock. If you want to go with a wine flavor, try cutting grape juice with vinegar to take some of the sweetness out of it. Just a little vinegar though, that could get nasty in a hurry.

non-alcholic wines
chicken broth
vegetable stock
seafood stock
vinegar

Cooking wines are not a problem – even for those who do not drink. The alcohol is flashed off (evaporates) during the cooking. You cannot get drunk on it at all. Do you not have wine with communion in your religion? If not, it is not really communion, according to the bible…Jesus did not raise a chalis of grape juice. He did not change water into grape juice. No Chrisitan religion should not allow drinking — it is throughout the bible!

Gewurztraminer – White grape juice combined with lemon juice.

Grappa – Grape juice.

Port Wine – Concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate. Substitute orange juice or apple juice for lighter ports

Red Wine – Red grape juice, cranberry juice, chicken broth, beef broth, vegetable broth, clam juice, fruit juices, flavored vinegar. (Substitute equal amount of liquid.)

White Wine – Water, chicken broth, vegetable broth, white grape juice, ginger ale, white grape juice.

Sweet White Wine – White grape juice plus 1 tablespoons Karo corn syrup. (Substitute equal amount of liquid.)

It’s true that the alcohol in the wine does cook off almost instantly when it is brought to a boil. So, it should be safe and alcohol free!! If you are still looking for a substitute then you should go with either broth (beef, chicken, vegetable) or good old H2O.