Updated 1 August 2026 · Written by Daniel Wright
The best non-alcoholic red wine substitute is beef or vegetable broth with a splash of vinegar to mimic the wine’s acidity and depth. Red grape juice with a little vinegar, or cranberry juice, also work in stews and sauces. Match the amount of wine the recipe calls for.
Swap red wine with broth plus a splash of vinegar, or red grape juice with vinegar. Match the amount called for.
Red Wine Substitutes
- Beef or vegetable broth plus a splash of vinegar or lemon, for savory depth and acidity.
- Red grape juice with a little vinegar, to cut the sweetness.
- Cranberry or pomegranate juice, for a fruity, tart note.
- Non-alcoholic red wine, the closest match if available.
Why Acidity Matters
Red wine adds body, depth and acidity to braises and sauces, so include an acidic element like vinegar in your swap. Use the same amount as the wine and reduce it the same way. For the white version, see the white wine substitute, and for stock basics broth vs stock. Braise in a heavy Dutch oven.
Frequently Asked Questions
What can I use instead of red wine in cooking?
Beef or vegetable broth with a splash of vinegar works best, or red grape juice with a little vinegar to mimic the acidity.
Does red wine cook off in food?
Most of the alcohol evaporates with cooking time, but not all. For an alcohol-free dish, use a broth-and-vinegar substitute instead.
