The Best Cooking Wine of 2025

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Cooking Wine vs. Regular Wine

One of the first things I tell new chefs is that not all wine is created equal, and this is especially true when it comes to cooking. While many people think “cooking wine” is just wine used in food, it’s actually a specific category of wine, often found in the grocery store, that’s been modified for culinary use.

Key Differences (Ingredients, Salt, Alcohol Content)

Cooking wine typically has added salt, preservatives, and sometimes even sugar or spices to make it more stable on the shelf. This means it can last much longer than regular drinking wine after being opened. However, these additives significantly alter the flavor. For example, the salt can make a sauce taste overly salty if you’re not careful, and the preservatives can lead to a less fresh, vibrant taste compared to using a regular drinking wine. On the other hand, regular wine is made purely for drinking—it’s carefully balanced, designed to be enjoyable on its own, and it comes with a much wider variety of flavor profiles, from dry and acidic to fruity and tannic.

Can You Drink Cooking Wine?

In theory, yes, you can drink cooking wine. But in practice, you probably wouldn’t want to. The added salt and preservatives make it taste harsh and unpleasant on its own. While it’s safe to consume, cooking wine isn’t designed for sipping. Instead, it’s meant to add a “wine-like” flavor to dishes without requiring the use of a high-quality drinking wine.

How Does Cooking Wine Differ in Taste and Quality?

Cooking wine generally lacks the depth and complexity of regular wine. Even a budget-friendly drinking wine will have more character than most cooking wines. The result? Dishes made with cooking wine can taste one-dimensional, while dishes made with a decent drinking wine tend to have a richer, more nuanced flavor. In my experience, it’s almost always worth investing in a bottle of drinkable wine to use in the kitchen—you’ll taste the difference immediately.

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Red vs. White Cooking Wine: When to Use Each

Choosing between red and white wine is about more than just color. It’s about the acidity, body, and flavor profile that each wine type brings to a dish. I often find that the choice of red or white wine can make or break the overall flavor balance of a meal.

Why Choose Red Wine for Heavier Dishes (Beef, Lamb, Stews)

Red wine is ideal for heartier dishes that can stand up to its bold flavors. Think about slow-cooked beef stews, lamb shanks, or a rich mushroom ragù. The tannins in red wine help cut through the fat and richness of these meats, bringing balance to the dish. A light-bodied red wine, like a Pinot Noir, works wonderfully with leaner cuts, while a more full-bodied wine, like a Cabernet Sauvignon, pairs beautifully with fattier meats. Over the years, I’ve learned that using the right red wine in a recipe can elevate the depth of flavor, making the dish taste like it’s been simmering for hours longer than it actually has.

When White Wine Works Better (Seafood, Chicken, Light Sauces)

White wine, on the other hand, excels in dishes that rely on delicate flavors. It’s perfect for seafood, chicken, and light sauces where a bold red would be overpowering. A dry white wine adds brightness, acidity, and a touch of fruitiness that complements rather than overwhelms the dish. For example, when making a creamy chicken piccata or a classic risotto, a crisp white wine like Sauvignon Blanc or Pinot Grigio can provide just the right amount of tanginess to balance the richness of the butter and cream. In my kitchens, I’ve always kept a few bottles of dry white wine on hand because they’re so versatile.

Examples of Classic Recipes That Rely on Each Type

Red wine: Beef bourguignon, coq au vin, short ribs braised in red wine.
White wine: Mussels in white wine, chicken marsala (using a dry white instead of marsala wine), seafood risotto, lemon butter sauces.

By matching the wine to the dish, you’re not just following tradition—you’re ensuring that the flavors complement each other perfectly, creating a cohesive and satisfying meal.

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Fortified Wines and Sweet Wines

Fortified wines—those that have been strengthened with distilled spirits—offer another layer of complexity in cooking. While they’re not as commonly discussed as standard reds and whites, these wines can be game-changers in both savory and sweet dishes.

Using Sherry, Marsala, and Vermouth in Savory Dishes

Dry sherry, for instance, adds a nutty, slightly oxidized flavor that’s ideal for soups, broths, and pan sauces. It’s often my go-to when I’m looking to add depth without the heaviness of a red wine. Marsala, both dry and sweet, brings a caramelized richness that’s perfect for dishes like chicken marsala or veal scaloppine. Vermouth, especially dry vermouth, is a staple in French cuisine. It adds subtle herbal notes and works beautifully in cream-based sauces or with seafood.

Sweet Wines and Their Place in Desserts and Glazes

Sweet wines, such as Sauternes, Moscato, or late-harvest Riesling, are best used in small amounts. They can turn a simple dessert into something extraordinary. For instance, poaching pears in a sweet wine can create a luscious dessert that feels both elegant and indulgent. Sweet wines also shine in glazes for pork or duck, adding a layer of complexity that’s hard to achieve with other ingredients.

Asian Cooking Wines Like Mirin and Shaoxing Wine

Asian cooking wines are a world unto themselves. Shaoxing wine, a staple in Chinese cuisine, brings a savory, umami-packed flavor that’s essential in stir-fries, braises, and soups. Mirin, a sweet Japanese rice wine, is perfect for glazes, teriyaki sauces, and marinades. Over the years, I’ve found that these wines not only add authentic regional flavor but also balance out the other ingredients, ensuring that the final dish is harmonious and well-rounded.

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Understanding cooking wine, its variations, and its applications is one of the most practical lessons any cook can learn. The right wine, used correctly, can elevate your cooking, transform your dishes, and leave a lasting impression on anyone lucky enough to share your table.

Cooking Techniques and Methods

Cooking with wine is more than just adding a splash of flavor. It’s a versatile technique that can elevate the taste, texture, and presentation of your dishes. By understanding different methods and approaches, you’ll be able to incorporate wine into your cooking with confidence and precision.

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Ways to Cook with Wine

There are many ways to cook with wine, and each method serves a specific purpose. Let’s explore the most effective techniques and how they can bring your dishes to life.

Deglazing for rich sauces

Deglazing involves adding liquid—often wine—to a hot pan after cooking meats or vegetables. This step loosens the flavorful browned bits (known as fond) stuck to the bottom, creating a base for rich, complex sauces. For example, after searing a steak, you can pour in a robust red wine, such as Cabernet Sauvignon, to dissolve the caramelized residue. The result is a deeply flavorful sauce that complements the meat perfectly. White wine works equally well for lighter proteins and vegetables, offering a bright, slightly tangy finish.

Deglazing is also the foundation for many classic French sauces, like a red wine reduction for steak au poivre or a white wine pan sauce for chicken piccata. The key is to let the wine simmer and reduce, allowing its flavors to concentrate and blend seamlessly with the other ingredients.

Braising meats for tender texture

Braising is a slow-cooking technique that uses wine as part of the liquid to tenderize tougher cuts of meat. The acidity in wine helps break down connective tissues, resulting in fork-tender meat and a rich, flavorful sauce. A common example is beef bourguignon, where a hearty red wine like Burgundy or Pinot Noir is used alongside beef stock, onions, and carrots. The wine not only tenderizes the beef but also infuses it with a deep, velvety flavor.

Another example is coq au vin, where chicken is slowly braised in red wine with garlic, mushrooms, and thyme. For pork or lamb, a lighter red wine or even a dry white wine can create a perfectly balanced dish that’s moist, flavorful, and satisfying.

Enhancing marinades and rubs

Marinating proteins in wine before cooking can add layers of flavor and help tenderize the meat. The acidity of wine breaks down muscle fibers, allowing seasonings to penetrate more deeply. A marinade of red wine, garlic, rosemary, and olive oil can turn a simple steak or lamb chop into a restaurant-quality dish. For chicken or seafood, a dry white wine paired with citrus, herbs, and a touch of olive oil creates a marinade that enhances the natural sweetness of the protein while keeping it juicy and tender.

For added complexity, consider using fortified wines like sherry or Marsala. These wines bring nutty, slightly sweet notes that can elevate a marinade or rub, especially when combined with aromatic spices.

Baking with wine: breads, cakes, and desserts

Wine isn’t just for savory dishes—it can also be a key ingredient in baking. Sweet dessert wines like Moscato or late-harvest Riesling can add a unique depth to pastries and cakes. For example, incorporating a splash of Moscato into a fruit tart filling enhances the fruit’s natural sweetness and creates a more balanced, nuanced dessert.

On the savory side, white wine can be used in bread dough to add acidity and a subtle tang. A rustic Italian focaccia made with white wine in the dough develops a tender crumb and pairs beautifully with olive oil, rosemary, and sea salt. Similarly, a chocolate cake with a touch of red wine, such as a Zinfandel or Shiraz, becomes richer, with the wine complementing the cocoa flavors.

Using wine for flambé and visual presentation

Flambéing with wine or fortified wine not only creates a dramatic presentation but also intensifies flavor. When you ignite the alcohol in the wine, it burns off quickly, leaving behind concentrated, caramelized notes. This technique is often used in classic dishes like crêpes Suzette, where a sweet wine or liqueur is set alight to create a rich, citrusy syrup. Flambéing is also effective for finishing savory sauces, adding a touch of showmanship while deepening the dish’s flavor profile.

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Tips for Cooking with Wine

Understanding the best practices for cooking with wine can make a huge difference in the final dish. From knowing how much to use to choosing the right wine for each step, these tips will help you achieve consistently great results.

Reducing wine for concentrated flavor

Reduction is a cornerstone of cooking with wine. By simmering wine down, you eliminate excess liquid while intensifying its flavors. This process not only deepens the wine’s character but also helps it meld with other ingredients. For instance, reducing red wine before adding it to a beef stew can create a richer, more robust sauce. Similarly, a reduced white wine can form the base of a velvety cream sauce for seafood or poultry.

When reducing wine, patience is key. Let it gently simmer until it thickens and coats the back of a spoon. This ensures that the final dish is full of concentrated flavor without being too watery or overly alcoholic.

Timing: when to add wine during cooking

The timing of when you add wine can dramatically impact the flavor of the dish. Adding wine too early may cause its nuances to dissipate, while adding it too late might leave a harsh, alcoholic taste. In most cases, wine is added after sautéing or searing, allowing it to deglaze the pan and pick up all those caramelized bits of flavor. From there, it’s often allowed to simmer or braise, giving it time to meld with the other ingredients.

For finishing sauces, wine is typically added at the end of cooking and reduced briefly to preserve its brighter, fresher notes. In desserts, wine is usually incorporated into batters, fillings, or syrups at the mixing stage, so it fully integrates into the final product.

Balancing acidity and sweetness

Not all wines are equal in acidity or sweetness, and choosing the right one is crucial. A high-acid wine can brighten a dish, making it taste fresher and more vibrant. A sweet wine can add depth and roundness to desserts or glazes. The key is balance. If your dish already has acidic ingredients—like tomatoes or lemon juice—choose a wine with lower acidity to avoid overwhelming the palate. For sweet dishes, use wine sparingly to enhance natural flavors without making the dessert too cloying.

Using leftover wine effectively

Leftover wine doesn’t have to go to waste. With proper storage—such as sealing the bottle and refrigerating it—you can keep the wine for a few days or even a week. Use it to deglaze a pan, create a quick marinade, or reduce it for a sauce. Leftover fortified wines like Marsala or Port have an even longer shelf life and can be used repeatedly in desserts, stews, or braises. Having wine on hand means you’re always ready to add that extra layer of complexity to your dishes.

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By following these techniques and tips, you’ll not only gain confidence in cooking with wine but also discover how it can elevate even the simplest meals. With each method and practice, you’ll build a deeper understanding of how wine interacts with ingredients, resulting in dishes that are flavorful, balanced, and unforgettable.

Choosing the Right Wine

The choice of wine can make or break a dish. It’s not just about adding a random bottle you have on hand; it’s about selecting a wine that enhances and complements the flavors of your ingredients. Understanding the characteristics of different types of wines, especially reds, helps you make informed choices that elevate your cooking.

Selecting a Good Red Wine for Cooking

When it comes to cooking with red wine, not all bottles are created equal. Some wines can overpower delicate flavors, while others might be too subtle to make an impact. Here’s what you need to know to choose the best red wine for your recipes.

Dry vs. Sweet Reds: How to Pick the Right One

One of the first decisions you’ll need to make is whether to use a dry or sweet red wine. In most savory dishes, a dry red wine is the better option because its lack of sweetness allows the other flavors in the dish to shine. Dry reds, such as Cabernet Sauvignon, Merlot, or Pinot Noir, have balanced acidity and tannins that complement savory ingredients like meats, mushrooms, and tomatoes. For example, a beef stew cooked with a dry red wine develops a deep, robust flavor without becoming overly sweet or cloying.

Sweet red wines, on the other hand, are rarely used in savory recipes. However, they can be ideal for certain desserts or fruit-based dishes. A lightly sweet Lambrusco or a semi-sweet Zinfandel might work in a sauce for poached cherries or a red wine reduction served over ice cream. In general, though, dry reds are your go-to choice for cooking.

Affordable Red Wines That Still Deliver Great Flavor

You don’t need to splurge on a premium bottle to get good results. Some of the best cooking wines are affordable and widely available. Look for well-rated but budget-friendly reds, such as a Spanish Garnacha or an Italian Montepulciano d’Abruzzo. These wines typically cost less than $10–15 and provide the structure, acidity, and flavor you need without draining your wallet.

Another great option is to explore lesser-known varietals from reputable regions. A Malbec from Argentina or a Côtes du Rhône blend from France can offer excellent quality at a modest price. The key is to find a wine that you’d enjoy drinking—if it tastes good in a glass, it’s likely to taste great in your dish.

Why Some Wines Should Be Avoided (Too Much Tannin, Low Quality)

While it’s tempting to use any leftover red wine for cooking, certain types should be avoided. Wines with high tannins—like young, heavily oaked Cabernets—can make a dish taste astringent or bitter. Tannins are compounds found in grape skins and seeds, and while they add structure to a wine, they can become harsh when cooked down in a sauce.

Another category to skip is very cheap, low-quality wines. “Cooking wines” sold in grocery stores often have added salt and preservatives, which can negatively impact the flavor of your dish. Similarly, wines that are past their prime or have gone slightly off will impart unpleasant flavors. Always start with a decent-quality wine; it doesn’t have to be expensive, but it should be drinkable.

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By carefully considering the type, quality, and price of your red wine, you can ensure that your dish will have the depth and balance of flavors you’re aiming for. Choose dry reds for most savory recipes, find affordable options that taste great on their own, and steer clear of overly tannic or low-quality bottles. With these tips, you’ll always have the perfect red wine on hand for cooking.

Choosing a Dry White Wine for Cooking

When cooking with white wine, the best results often come from choosing a dry variety. Dry white wines have just enough acidity and flavor complexity to enhance a dish without overwhelming it. Let’s explore the most common dry whites, what makes a wine “dry,” and how its acidity contributes to better cooking.

Common Varieties: Chardonnay, Sauvignon Blanc, Pinot Grigio

Three of the most reliable options for cooking are Chardonnay, Sauvignon Blanc, and Pinot Grigio. Each brings something unique to the table:

• Chardonnay: Known for its full-bodied, smooth profile, Chardonnay adds a subtle richness to dishes. When lightly oaked or unoaked, it works beautifully in creamy sauces and risottos, enhancing the dish’s body without making it feel heavy.
• Sauvignon Blanc: With its crisp acidity and herbaceous notes, Sauvignon Blanc is excellent for lighter dishes. It’s a great choice for poaching fish, steaming shellfish, or creating bright, citrusy pan sauces.
• Pinot Grigio: Neutral yet vibrant, Pinot Grigio is versatile and easy to work with. Its clean, refreshing profile makes it ideal for deglazing, marinating chicken or seafood, and adding a touch of brightness to soups or stews.

These varieties are readily available, budget-friendly, and consistent in quality, making them dependable choices for any dish requiring white wine.

What Makes a White Wine “Dry”

A wine’s dryness refers to its lack of residual sugar. In dry white wines, most of the grape sugars have been converted to alcohol during fermentation. As a result, the wine’s flavors come primarily from the grapes’ natural acidity, minerality, and the winemaking process, rather than sweetness. This dryness is what allows the wine to complement savory dishes rather than compete with them.

When cooking, using a dry white wine ensures that the flavors remain balanced. Sweet wines, on the other hand, can create unexpected clashes, turning a savory dish into something that tastes oddly sugary. Dry wines keep the focus on the main ingredients while contributing a subtle depth of flavor.

The Role of Acidity in White Wine Cooking

Acidity is one of the key reasons dry white wines work so well in cooking. Acid brightens the flavors of a dish, making it taste more vibrant and balanced. For example, when added to a cream-based sauce, the wine’s acidity cuts through the richness, preventing the sauce from feeling overly heavy. In seafood dishes, acidity enhances the natural sweetness of the fish, resulting in a more refined flavor profile.

Additionally, acidity helps deglaze pans more effectively, lifting those caramelized bits of flavor off the bottom and incorporating them into the sauce. This not only deepens the overall taste but also gives the final dish a clean, polished finish.

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By choosing a dry white wine—like Chardonnay, Sauvignon Blanc, or Pinot Grigio—you’ll add brightness, complexity, and balance to your cooking. Understanding the wine’s dryness and acidity allows you to make informed decisions that elevate any dish requiring white wine.

Specialty Wines for Specific Dishes

Specialty wines offer unique flavor profiles that can elevate your dishes to a whole new level. Each has its own distinct characteristics and culinary traditions, making them invaluable tools in the kitchen. Let’s take a closer look at a few of these specialty wines and how they’re used in specific dishes.

Marsala for Creamy Sauces and Veal

Marsala wine, a fortified wine from Sicily, is famous for its ability to enrich creamy, savory dishes. It’s the star ingredient in veal or chicken Marsala, where it blends beautifully with butter, mushrooms, and stock to create a luxurious sauce. The wine’s slightly sweet and nutty flavor also pairs well with cream-based pasta sauces, adding depth and balance without overwhelming the dish. Marsala can be dry or sweet, and while both have their place, dry Marsala is generally preferred for savory recipes. The alcohol content helps concentrate flavors as it cooks down, leaving behind a richly complex profile.

Shaoxing Wine for Chinese Stir-Fries and Soups

Shaoxing wine, a traditional Chinese rice wine, is a staple in many Chinese kitchens. It’s used in everything from stir-fries to braised meats and soups. Shaoxing wine imparts a savory, umami-rich depth that enhances the natural flavors of the ingredients. In stir-fries, a splash of Shaoxing wine added during cooking helps meld the flavors of soy sauce, ginger, garlic, and other seasonings. In soups and broths, it creates a well-rounded base that tastes more complex and satisfying. Recipes like Chinese red-cooked pork or wonton soup wouldn’t be the same without it. The distinct, slightly nutty and caramelized notes of Shaoxing wine make it a key ingredient in traditional Chinese cuisine.

Sherry in Spanish Tapas and Stews

Sherry, a fortified wine from Spain, comes in a range of styles, from bone-dry Fino to sweet, rich Pedro Ximénez. For cooking, dry Sherries like Amontillado or Oloroso are often the best choice. These Sherries lend a nutty, slightly oxidative quality that enhances stews, braises, and classic Spanish tapas. For instance, adding a splash of Sherry to a pot of garlicky prawns (gambas al ajillo) can elevate the dish’s flavor profile, while a bit of Oloroso in a meat stew deepens the richness and adds complexity. Sherry’s versatility makes it an indispensable ingredient in many traditional Spanish recipes.

Mirin in Japanese Glazes and Broths

Mirin, a sweet Japanese rice wine, is a key component of many Japanese sauces, glazes, and broths. Its natural sweetness and low alcohol content make it ideal for balancing salty or umami-heavy ingredients like soy sauce and miso. In dishes like teriyaki chicken, mirin forms the base of the glaze, giving it a glossy finish and a harmonious blend of sweet and savory flavors. In soups, a dash of mirin helps round out the broth, adding a subtle sweetness that enhances the overall taste without dominating it. From noodles to grilled fish, mirin’s gentle, sweet complexity plays a vital role in Japanese cuisine.

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By incorporating these specialty wines—Marsala, Shaoxing wine, Sherry, and mirin—into your cooking, you can achieve a depth of flavor and authenticity that transforms a dish from good to unforgettable.

10 Most Popular Meat Recipes with Cooking Wine

Over the years, I’ve worked with countless cuts of meat and experimented with wine in every possible way. These ten recipes represent some of my all-time favorites—dishes that I’ve cooked again and again, not just because they’re delicious, but because the wine elevates each one to restaurant-quality. I’ll guide you through each dish with detailed ingredients and step-by-step instructions.

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1. Beef Bourguignon
A rich, slow-cooked French classic with red wine and tender beef.

Ingredients:

• 2 lbs (900 g) beef chuck, cut into 2-inch pieces
• 2 cups (500 ml) dry red wine (such as Pinot Noir)
• 2 cups (500 ml) beef stock
• 1 cup (240 ml) water
• 3 carrots, sliced into 1-inch pieces
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 bouquet garni (thyme, parsley, and bay leaf)
• 1 tbsp all-purpose flour
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove the beef and set aside.
2. Lower the heat and add onions and carrots. Sauté until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute.
3. Return the beef to the pot. Sprinkle with flour and stir to coat evenly.
4. Pour in the red wine, beef stock, and water, scraping up any browned bits from the bottom of the pot. Add the bouquet garni.
5. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
6. Serve hot, garnished with chopped parsley.

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2. Coq au Vin
Tender chicken braised in red wine, bacon, and mushrooms.

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 2 cups (500 ml) dry red wine (such as Burgundy)
• 1 cup (240 ml) chicken stock
• 4 oz (120 g) bacon, diced
• 1 cup (240 g) pearl onions
• 2 cups (200 g) mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 bay leaf
• 1 sprig thyme
• Salt and pepper to taste

Instructions:

1. In a large, heavy skillet, cook the bacon over medium heat until crispy. Remove and set aside.
2. Season the chicken pieces with salt and pepper. Sear them in the skillet until golden brown on all sides. Remove and set aside.
3. In the same skillet, add butter, then sauté the pearl onions and mushrooms until softened.
4. Return the chicken and bacon to the skillet. Sprinkle flour over everything and stir well.
5. Pour in the red wine and chicken stock, scraping the bottom of the skillet. Add the garlic, bay leaf, and thyme.
6. Simmer over low heat, covered, for 45-60 minutes, until the chicken is tender. Serve with crusty bread or mashed potatoes.

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3. Pork Tenderloin with White Wine Sauce
Juicy pork tenderloin served with a creamy white wine reduction.

Ingredients:

• 1½ lbs (700 g) pork tenderloin
• 1 cup (240 ml) dry white wine (such as Sauvignon Blanc)
• ½ cup (120 ml) heavy cream
• 2 shallots, minced
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 sprig rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Season the pork tenderloin with salt and pepper.
2. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the tenderloin on all sides until golden brown.
3. Transfer the skillet to the oven and roast for 20–25 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork and let it rest.
4. While the pork rests, place the skillet back on the stovetop. Add the shallots and cook until softened.
5. Pour in the white wine, scraping up any browned bits. Simmer until the liquid reduces by half.
6. Stir in the mustard and cream, then add rosemary. Cook until the sauce thickens. Slice the pork and serve with the white wine sauce.

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4. Lamb Shanks Braised in Red Wine
A rustic dish featuring tender lamb shanks and a deeply flavored red wine sauce.

Ingredients:

• 4 lamb shanks
• 2 cups (500 ml) dry red wine (such as Syrah)
• 2 cups (500 ml) beef or lamb stock
• 2 carrots, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 sprigs rosemary
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C). Season the lamb shanks with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium heat. Sear the lamb shanks on all sides until browned. Remove and set aside.
3. Lower the heat and sauté the onion and carrots until softened. Add garlic and tomato paste, cooking for another minute.
4. Return the lamb shanks to the pot. Pour in the red wine and stock, then add rosemary.
5. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5–3 hours, until the meat is tender and falling off the bone.
6. Serve the lamb shanks with a generous spoonful of the sauce.

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5. Veal Marsala
A delicate veal dish featuring the sweetness of Marsala wine.

Ingredients:

• 1 lb (450 g) veal scallopini, pounded thin
• ½ cup (120 ml) Marsala wine
• ½ cup (120 ml) chicken stock
• ½ cup (60 g) all-purpose flour
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cups (200 g) mushrooms, sliced
• Salt and pepper to taste

Instructions:

1. Lightly dredge the veal slices in flour, shaking off any excess.
2. In a large skillet, heat olive oil and butter over medium heat. Sear the veal slices until golden brown on each side. Remove and set aside.
3. Add the mushrooms to the skillet and sauté until softened.
4. Pour in the Marsala wine and chicken stock, scraping up any browned bits. Simmer until the sauce reduces slightly.
5. Return the veal to the skillet and cook for another 2–3 minutes, just to warm through.
6. Serve immediately with the sauce spooned over the top.

6. Osso Buco (Braised Veal Shanks)
This Italian classic combines white wine with aromatics and tomatoes for tender veal and a rich sauce.

Ingredients:

• 4 veal shanks, each about 1½ inches thick
• 1 cup (240 ml) dry white wine (such as Pinot Grigio)
• 1 cup (240 ml) chicken stock
• 1 cup (240 ml) canned crushed tomatoes
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 sprigs thyme
• 1 sprig rosemary
• 2 tbsp olive oil
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Season the veal shanks with salt and pepper. Lightly coat them with flour.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the shanks until golden brown on both sides, then set them aside.
3. Lower the heat and sauté the onion, carrot, and celery until softened. Add the garlic and cook for another minute.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add chicken stock, crushed tomatoes, thyme, and rosemary.
5. Return the veal shanks to the pot. Bring to a gentle simmer, then cover and transfer to the oven. Braise for 2–3 hours, until the meat is tender and falling off the bone.
6. Serve the veal shanks topped with gremolata (a mixture of lemon zest, parsley, and garlic) alongside risotto or crusty bread.

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7. Red Wine-Braised Short Ribs
Succulent beef short ribs cooked low and slow in red wine and herbs.

Ingredients:

• 4–5 lbs (1.8–2.3 kg) bone-in beef short ribs
• 2 cups (500 ml) dry red wine (such as Cabernet Sauvignon)
• 2 cups (500 ml) beef stock
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 sprigs thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Preheat oven to 325°F (165°C). Season the short ribs with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until well browned, then remove and set aside.
3. Lower the heat and sauté the onion, carrot, and celery until softened. Add garlic and tomato paste, cooking for another minute.
4. Stir in the flour and cook for 2 minutes. Deglaze the pot with red wine, scraping up any browned bits. Add beef stock, thyme, and bay leaves.
5. Return the short ribs to the pot. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5–3 hours, or until the meat is fork-tender.
6. Serve the short ribs over creamy mashed potatoes or polenta with a generous ladle of the wine-infused sauce.

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8. Chicken Cacciatore
Italian chicken stew simmered in white wine and tomatoes with fresh herbs.

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 1 cup (240 ml) dry white wine (such as Sauvignon Blanc)
• 1 cup (240 ml) chicken stock
• 1 cup (240 ml) canned crushed tomatoes
• 1 bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 sprig rosemary
• 2 sprigs thyme
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken pieces until golden brown on all sides, then set them aside.
2. In the same skillet, sauté the onion, bell pepper, and garlic until softened. Pour in the white wine and scrape up any browned bits from the bottom.
3. Add the crushed tomatoes, chicken stock, rosemary, and thyme. Bring to a simmer.
4. Return the chicken to the skillet. Cover and cook on low heat for 45–60 minutes, or until the chicken is tender and the sauce is rich and flavorful.
5. Serve the chicken cacciatore over pasta, polenta, or crusty bread.

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9. Red Wine-Braised Lamb Shoulder
A hearty dish with tender lamb shoulder, red wine, and aromatic herbs.

Ingredients:

• 4 lbs (1.8 kg) lamb shoulder, trimmed
• 2 cups (500 ml) dry red wine (such as Merlot)
• 2 cups (500 ml) lamb or chicken stock
• 2 onions, sliced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• Salt and pepper to taste

Instructions:

1. Preheat oven to 325°F (165°C). Season the lamb shoulder with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder until browned on all sides, then remove and set aside.
3. Lower the heat and sauté onions and carrots until softened. Add garlic and cook for another minute.
4. Sprinkle flour into the pot and stir well. Deglaze with red wine, then add lamb stock, rosemary, and thyme.
5. Return the lamb shoulder to the pot. Cover and braise in the oven for 3–4 hours, or until the meat is tender and falls apart easily.
6. Serve with mashed potatoes or roasted vegetables, spooning the rich wine sauce over the top.

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10. Chicken Marsala
A classic Italian-American dish of sautéed chicken in a sweet Marsala wine sauce with mushrooms.

Ingredients:

• 4 boneless, skinless chicken breasts, pounded thin
• ½ cup (120 ml) Marsala wine
• ½ cup (120 ml) chicken stock
• 2 cups (200 g) mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Lightly coat the chicken breasts in flour. Season with salt and pepper.
2. In a large skillet, heat olive oil and butter over medium heat. Sauté the chicken breasts until golden brown on each side, then remove and set aside.
3. Add mushrooms to the skillet and cook until tender.
4. Deglaze the skillet with Marsala wine, scraping up any browned bits. Add chicken stock and simmer until the sauce reduces slightly.
5. Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 2–3 minutes.
6. Serve immediately, paired with pasta or mashed potatoes.

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I hope you enjoy these dishes as much as I do. Each one is a testament to how cooking wine can transform simple ingredients into something extraordinary.

Substituting Cooking Wine

Whether you’ve run out of cooking wine or prefer not to use alcohol in your cooking, there are a variety of substitutions that can deliver excellent flavor. By understanding the role wine plays in a recipe—providing acidity, depth, and complexity—you can find alternative ingredients that achieve similar results.

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Common Substitutes for Cooking Wine

Substituting cooking wine often comes down to balancing acidity and sweetness while maintaining the dish’s intended depth. These are some of the most effective replacements:

Broth + Vinegar Combinations

A mix of broth and vinegar is one of the easiest and most reliable substitutes. The broth adds savory depth while the vinegar provides the acidity that wine typically contributes. For example, if a recipe calls for a half-cup of dry white wine, you might use half broth and half white wine vinegar. This combination works particularly well in savory dishes like pan sauces, braises, or soups.

If you’re replacing red wine, try using beef or vegetable broth combined with a touch of red wine vinegar or balsamic vinegar. The resulting flavor is still rich and complex, making it a great stand-in for wine in hearty stews or tomato-based sauces.

Grape Juice + Lemon for Non-Alcoholic Options

For those who prefer non-alcoholic substitutes, grape juice paired with a splash of lemon juice can replicate the sweetness and acidity of wine. White grape juice is best for recipes that call for white wine, while red or purple grape juice can be used in place of red wine.

When using grape juice, add a small amount of lemon or lime juice to counteract the sweetness and provide the acidity you need. This substitute works well in marinades, light sauces, or even certain dessert recipes that benefit from a hint of fruitiness.

Apple Cider Vinegar for a Balanced Substitute

Apple cider vinegar is another versatile option, especially in recipes that rely on a gentle acidity and a slightly fruity undertone. Its natural tartness mirrors the sharpness of wine, making it suitable for salad dressings, marinades, and some pan sauces. When using apple cider vinegar, dilute it slightly with water or broth to avoid overpowering the dish. A good rule of thumb is to use two parts water or broth to one part vinegar, creating a more nuanced flavor that still complements the original recipe.

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These substitutes—broth and vinegar combinations, grape juice with lemon, and apple cider vinegar—offer simple, accessible alternatives to cooking wine. By adjusting their proportions to suit the dish, you’ll still achieve the balance of acidity and complexity that wine typically brings.

Replacing Asian Cooking Wines

Asian cooking wines, such as Shaoxing wine and mirin, are staple ingredients in many traditional recipes. However, they’re not always available in every kitchen. Fortunately, there are simple substitutions that can replicate their unique flavors, allowing you to maintain the authenticity and balance of your dishes.

Shaoxing Wine Alternatives: Dry Sherry, Sake, or Diluted Rice Vinegar

Shaoxing wine is a Chinese rice wine known for its slightly nutty and caramelized flavor. If you don’t have Shaoxing wine on hand, dry sherry is often the closest substitute. Its smooth, nutty notes and comparable alcohol content make it a natural stand-in, especially in stir-fries, marinades, and slow-cooked dishes.

Sake, a Japanese rice wine, can also work as a substitute. While it’s generally lighter and less robust than Shaoxing wine, it still offers a clean, slightly sweet flavor that complements Asian dishes well. If using sake, consider adding a pinch of sugar or soy sauce to more closely mimic Shaoxing’s depth.

For a non-alcoholic alternative, diluted rice vinegar combined with a touch of sugar can provide the necessary acidity and hint of sweetness. Mix two parts water with one part rice vinegar and add a small amount of sugar to balance it. This solution works well in dishes where Shaoxing wine is used for its tangy and slightly sweet notes.

Mirin Substitutes: Sugar + Rice Vinegar or White Wine

Mirin, a sweet Japanese rice wine, plays a crucial role in many Japanese recipes. It adds both sweetness and a subtle acidity, helping to balance savory flavors in sauces, glazes, and broths. If you don’t have mirin, you can easily create a substitute by combining sugar and rice vinegar. For every tablespoon of mirin, mix 1 tablespoon of rice vinegar with 1 teaspoon of sugar. This combination replicates mirin’s signature sweet-tart balance, making it a suitable alternative for dishes like teriyaki or sukiyaki.

Another option is to use a small amount of white wine mixed with sugar. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, combined with a teaspoon of sugar for each tablespoon of wine, can approximate the flavor of mirin. This substitution works well in glazes and lighter sauces where you want to maintain the dish’s clarity and brightness.

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These substitutions—dry sherry, sake, diluted rice vinegar, and sugar-based mixtures—allow you to recreate the distinct flavor profiles of Asian cooking wines without compromising the integrity of your recipes.

Non-Alcoholic Alternatives

Cooking without alcohol doesn’t mean sacrificing flavor. There are plenty of non-alcoholic options that can still deliver complexity, acidity, and depth to your dishes. By understanding the roles that wine traditionally plays—like adding brightness or enhancing a sauce—you can choose substitutes that maintain the integrity of the recipe.

Using Non-Alcoholic Wines

Non-alcoholic wines are made by removing the alcohol from regular wine, often through processes like vacuum distillation or reverse osmosis. These wines retain many of the original grape flavors and can be used in cooking much like their alcoholic counterparts. While they may not have the same complexity, they still offer a touch of acidity and fruitiness that’s similar to traditional wine. For example, a non-alcoholic white wine can brighten up a chicken or fish dish, while a non-alcoholic red wine can add depth to a tomato-based sauce or a hearty stew. When using non-alcoholic wines, treat them as you would regular wine: reduce them in the pan to concentrate their flavor and let them integrate with the other ingredients.

Experimenting with Flavored Broths or Juices

If you don’t have access to non-alcoholic wine or prefer something entirely different, flavored broths or juices can work wonderfully. Vegetable, chicken, or beef broths combined with a splash of lemon or vinegar can mimic the acidity of wine, making them great for deglazing or adding to sauces. For instance, mixing white grape juice with a touch of apple cider vinegar can stand in for white wine, providing both sweetness and a tangy kick. Cranberry or pomegranate juice can be used in place of red wine for certain recipes, especially when you want a hint of fruitiness and a vibrant color.

Another creative option is to use diluted cider or kombucha. These fermented drinks have a natural tartness and depth of flavor, making them versatile replacements in both savory and sweet dishes. Kombucha, in particular, can add a slightly tangy note that helps cut through rich sauces or complements roasted vegetables.

Balancing Flavors When Alcohol is Removed

When you remove alcohol from a recipe, you’re also removing a component that helps carry and intensify flavors. To maintain balance, you’ll need to adjust other elements in the dish. Consider increasing the amount of herbs, spices, or aromatic vegetables like garlic, shallots, or onions to build complexity. If the dish lacks the acidity typically provided by wine, add a small amount of lemon juice, vinegar, or a squeeze of citrus. If the recipe feels flat, a touch of sweetness—such as honey or a sprinkle of sugar—can round out the flavors.

Another approach is to focus on the texture and consistency of the sauce. Without alcohol, sauces may need longer reduction times or additional liquid to achieve the desired thickness. Adjusting these variables will help ensure that your non-alcoholic dish has the same depth and richness as one made with traditional wine.

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By using non-alcoholic wines, experimenting with flavored broths or juices, and carefully balancing flavors, you can create satisfying dishes that don’t rely on alcohol. These alternatives ensure that the essence of the recipe remains intact, delivering the same delicious results.

Popular Substitutes for Cooking Wine

• Broth + Vinegar (1:1)
  Combine equal parts broth and vinegar. For instance, if your recipe calls for 1 cup of dry white wine, use ½ cup chicken or vegetable broth and ½ cup white wine vinegar. This mixture delivers the acidity and depth needed for sauces, braises, and soups.
• White Grape Juice + Lemon Juice (3:1)
  For every cup of white grape juice, add about 1–2 tablespoons of lemon juice. For example, if the recipe needs 1 cup of white wine, use ¾ cup white grape juice and ¼ cup lemon juice. This substitute balances the sweetness of the juice with the acidity of lemon, making it perfect for light sauces, seafood, or marinades.
• Apple Cider Vinegar + Water (1:2)
  Dilute apple cider vinegar with water in a 1:2 ratio. For instance, if the recipe asks for 1 cup of wine, mix ⅓ cup apple cider vinegar with ⅔ cup water. This creates a well-balanced acidity that works well in pan sauces and marinades without overwhelming the dish.
• Cranberry Juice + Orange Juice (2:1)
  To replace red wine, use ⅔ cup cranberry juice and ⅓ cup orange juice. Cranberry juice provides richness and a hint of tartness, while orange juice adds sweetness and acidity. This is great for hearty meat stews, tomato-based sauces, or braises.
• Soy Sauce + Broth (1:3)
  Combine ¼ cup soy sauce with ¾ cup vegetable or beef broth. If the recipe calls for 1 cup of red wine, this mixture delivers color, depth, and a touch of umami, making it an excellent substitute for stews, stir-fries, and Asian-inspired dishes.

Frequently Asked Questions About Cooking Wine