Most of the alcohol in wine burns off during cooking anyway. So if you’re worried about getting tipsy from a spoonful of stew, don’t be. You’d have to eat about four gallons of that sauce to feel anything. So the substitute isn’t about losing the booze—it’s about keeping the flavor.
If you do want that slight boozy note, a teaspoon of sherry vinegar or even a splash of Marsala cooking wine can fake it. Just don’t overdo it, or your dish will taste like a regretful karaoke night.
So next time you’re staring at an empty wine rack, don’t panic. You’ve got this. Raid your pantry, laugh at yourself, and make something delicious. Your recipe doesn’t care about the rules—it just wants to taste good. And honestly, that’s all we want too.
