CaitlinI Posted October 25, 2014 Share Posted October 25, 2014 Is there a good substitute for red wine in a recipe? I apologize if this has been asked many times, I did a quick search and couldn't find it. Link to comment Share on other sites More sharing options...
GFChris Posted October 25, 2014 Share Posted October 25, 2014 Here you go: http://forum.whole9life.com/topic/3516-cooking-with-red-wine/ Easiest way to search the forum is via Google. Type Whole30 followed by whatever you're looking for, and if it's been previously discussed here, you'll get links to the posts. Link to comment Share on other sites More sharing options...
CaitlinI Posted October 25, 2014 Author Share Posted October 25, 2014 Perfect, thanks for the tip! Link to comment Share on other sites More sharing options...
angledge Posted November 3, 2014 Share Posted November 3, 2014 I recently subbed 3/4 cup beef bone broth and 1/4 cup unsweetened grape juice for 1 cup of wine (in a sauce for a BIG pot of meatballs). It was.... close, although missing some of the bite of wine. Next time I might mix in a bit of an approved vinegar to get some acid in there. Link to comment Share on other sites More sharing options...
Sheena812 Posted November 4, 2014 Share Posted November 4, 2014 Cranberry juice also works if it is compliant. I have some that the only ingredient is cranberries Link to comment Share on other sites More sharing options...
Catr9 Posted November 5, 2014 Share Posted November 5, 2014 besides substituting another ingredient to provide acid, as suggested above, deepening earthy, salty, umami flavors helps give complexity too. Dried porcini, salt-packed anchovies, salt pork or bacon. Link to comment Share on other sites More sharing options...
ABS32013 Posted November 5, 2014 Share Posted November 5, 2014 Try broth plus a dash of Tbsp or so of balsamic vinegar. Link to comment Share on other sites More sharing options...
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