Substitute for wine recommended by Cook's Illustrated a few years

11 years ago

Does anybody remember what they recommended? It was in an issue maybe 3 or 4 years back. It was something that they said worked as well as wine in a recipe but they said it was cheaper, stored better, and was more versatile. Was it dry vermouth or ??

I don't care for the taste of wine, and don't keep any around, so I can't very well add a quarter cup or whatever to an occasional recipe. Though I do know that alcohol is important in some recipes and I'd like to use an effective substitute.

I should've picked up a bottle of whatever it was right away, instead of trusting my aging mind to remember it, lol.

Comments (9)

lindac
11 years ago
Vermouth works....but that's wine.
There are a lot of very cheap wines out there...many for $3 a 24 oz bottle....use what you need and freeze the rest....or make wine jelly...or give it to the mail man...
sushipup1
11 years ago
For white wine,you can sub a little diluted lemon juice, but red wine gives entirely different flavors.
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Specifically for general cooking, I have Madeira, Port, Marsala and sweet Sherry. They're in the cabinet by the stove. They're particular flavors, however, and stronger than just wine. They mostly get used by the splash (tablespoon to quarter cupful) rather than by the bottle. I do have a recipe or two that call for dry sherry, but I have to get that out of the liquor cabinet. ;) The Vermouth is too tall a bottle, so is in the pantry, but it's also very useful--the only use I have for it is in cooking. :) Even when it isn't oaked, I'm careful where I use a lot of Chardonnay because it's also a strong flavor. Some dishes can take it, some can't. Same for Cabernets. They're great with roasted red meats, but can be too assertive in general, even by the spoonful. Varietals that are light, cheap and good for cooking include Chablis and Riesling, if you want it more for the alcohol than flavor. For something a bit more vegetative and acidic, Sauvignon Blanc is good. Reds are more difficult because the cheap ones are worse. I use the ends of table Merlot and Pinot Noir, in general, rather than buying bottles of red for the pot, and I'll use old vine wine ends (Granacha, et al.) judiciously for a richer flavor. When I want a splash of sweet or heavy flavor, I use Madeira or Port. The tricky part is for a reduction. I spend a hefty chunk more for that than I usually do for the table because when you reduce it, you concentrate the flaws as well as the highlights. I don't have a single go to for that, and will choose depending on what's on sale and will go with my dish. One thing to keep in mind when you're cooking with wine is that while the flavor of alcohol cooks off fairly quickly, the alcohol content does not. In most cooking styles and times, it will mostly remain.
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foodonastump
11 years ago
When it's for a small amount like "a quarter cup or whatever" I'll use vermouth if I don't have another bottle open or about to be opened. It's cheap, you can buy small (half) bottles and esp if kept in the fridge it'll have a shelf life comparable to the rest of your condiments. i.e. at least 6 months in my experience. On the other hand, there's a good reason why so many recipes that call for dry white wine will say, "or chicken broth, or water."
teresa_nc7
11 years ago
Someone...maybe Julia Child (?)...got me onto vermouth many years ago - mainly because you don't have to worry about it being too dry/sweet/acidic/etc. or other qualities that differentiate white wines. I always keep it on hand.

Teresa
Jasdip
11 years ago
I had the same question a year or so ago, and Chase also recommended vermouth. She uses it in place of sherry, and wine. Vermouth *is* what Cook's Illustrated recommends.

I now do the same. But again, that would be for white wine, so it doesn't help for reds.

Unsweetened apple juice works for white wine, and I've read that unsweetened grape juice works for red, but it's harder to come by.
lindac
11 years ago
Sweet vermouth will work in some places for red wine.
And I don't think vermouth can sub for sherry....there is a flavor to sherry that can't be matched with vermouth...
And if anyone tried to put sherry in my martini...I would have their head!
I have heard that sweetened cranberry juice cocktail can sub for red wine....but not sure I wouold want that in my coc au vin....or boeuf burgoine
agmss15
11 years ago
I have used unsweetened cranberry juice and also pomegranate syrup in meat dishes. Nice but not at all like wine. And use a light touch with both. They can overpower with fruitiness.
bob_cville
11 years ago
After a trip to the island of Madeira a few years ago I have become quite fond of madeira. I usually have a bottle of medium-dry madiera in the liquor cabinet and once opened, it will last for months.

If a recipe calls for a small amount of white wine, I find that substituting madeira for the wine not only works, but it often will turn out better then it would have with wine.
compumom
11 years ago
Ditto on Vermouth (mom used it long before Julia Child popularized it for cooking) I also keep Sherry, Madiera or Port on hand to add when the recipe or marinade requires it.
Unsweetened grape juice, actually the must is called Verjus. It's not as easy to locate, but a good sub for some recipes. I also keep a variety of vinegars on hand including fig, balsamic (white & red), orange & other fruits, rice vinegar, red & white wine vinegar and the more common white & cider vinegar.

Another idea for cooking wines is to buy those half bottles which have screw tops and keep easily in the fridge between uses.

Substitute for wine recommended by Cook's Illustrated a few years

Comments (9)

lindac

sushipup1

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