Substitutes for red wine

Red wine substitutes

Red wine adds acidity, fruit and liquid. Choose broth when the dish should stay savoury, and juice when you want the fruit.

What red wine does

Dry red wine adds acidity, fruity depth and colour to braises, stews and pan sauces, and supplies liquid.

Quick reference

SubstituteAmount
Beef or vegetable broth with a little vinegar or lemon juice Sources vary1 cup beef or vegetable broth + 2 tsp red wine vinegar or lemon juiceper 1 cup red wine
Red grape juice 1 cup red grape juiceper 1 cup red wine
Cranberry juice 1 cup cranberry juiceper 1 cup red wine

When the substitute matters

  • Beef stews and braises: beef broth with a little vinegar or lemon juice.
  • Pan sauces that need fruit: red grape juice, same amount.
  • For more tartness: cranberry juice, same amount.
  • Juice is sweeter than dry wine, so taste before seasoning.

The substitutes, in detail

Beef or vegetable broth with a little vinegar or lemon juice

Amount: 1 cup beef or vegetable broth + 2 tsp red wine vinegar or lemon juice per 1 cup red wine

Sources vary

America's Test Kitchen: 1/2 cup broth plus 1 tsp wine vinegar or lemon juice for each 1/2 cup wine (2 tsp per cup). Tasting Table and Healthline use stock alone in the same amount as the wine.

  1. Stir the vinegar or lemon juice into the broth.
  2. Broth is usually salty, so taste before adding more salt.

Best for

  • stews
  • braises
  • savoury sauces

What changes

Savoury, with some of wine's acidity, but none of its fruit or colour. Non-alcoholic.

Sources: America's Test Kitchen·Tasting Table·Healthline

How we source this

Each swap is backed by at least two independent sources, including a test kitchen, university extension service or product maker. The amounts replace one unit of the original ingredient and do not work in reverse. See the full source list.

Sources

Related substitute pages