Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / Seeking information about: wine
    Lost? Site Map

    Seeking information about: wine

    Mon Apr 23, 2012 2:35 pm
    Newbie "Fry Cook" Poster
    can you substitute red wine vineagr for red wine?
    Mon Apr 23, 2012 2:40 pm Groupie
    sarahpipkin wrote:
    can you substitute red wine vineagr for red wine?

    No ~ you might substitute another wine for red wine, although the flavor of the finished product will change.

    What are you making?
    Mon Apr 23, 2012 2:44 pm Groupie
    This is what I found on-line, but also read the last paragraph:
    Yes, in general, you can substitute red wine in place of the red wine vinegars in most recipes with a few exceptions. Some salad dressings may not emulsify as well and might "break" if no vinegar is used (but a small amount of prepared mustard whisked in can fix that). Also the substitution would not work if the recipe relies on the higher acidity of the vinegar for a chemical process required in the recipe. An example would be when acids are needed for the denaturing of proteins, which in effect "cooks" without heat, like in the seafood salad Ceviche.

    If a little more acidity is needed for flavor and you are out of red wine vinegar, you can also substitute a mixture of red wine and white vinegar for the red wine vinegar in the recipe. If you try this, add the vinegar a little at a time, tasting as you go.

    It doesn't usually work the other way around, though. Substituting acidic red wine vinegar for red wine would usually make the dish taste too sharp or sour than intended. If no other alternative is available, you could experiment with watered down red wine vinegar. But in most recipes where a small amount of wine is required, it could also work just to leave it out. White wine can also be used in place of red wine and vice versa in a pinch.
    Mon Apr 23, 2012 3:47 pm
    Forum Host
    Can red wine vinegar could be substituted in a recipe calling for red wine?....the answer is "no".

    You could substitute another wine (even a very dry white wine depending on the recipe), or you can substitute stock/broth, sometimes juice (depending on the flavors in your recipe), or water, or just omit the wine. Remember, any substitution you make will alter the flavor of the finished recipe.
    Mon Apr 23, 2012 4:20 pm Groupie
    No, vinegar is not a substitute for wine. They have completely different flavor profiles, plus the alcohol in wine dissolves and carries flavors in the dish which are not soluble in water or fat. Vinegar does not provide this solvent, and tastes mostly of acetic acid.
    Mon Apr 23, 2012 4:39 pm Groupie
    You're absolutely correct, that's why I suggested that the original questioneer read the last paragraph of my post.
    Mon Apr 23, 2012 9:20 pm Groupie
    No. If you have white wine, sherry, marsala, port, yes to a certain degree.
    Wed Apr 25, 2012 10:47 am Groupie
    You can easily leave it out if it is a small amount. If it a major part of the dish, you are better off using it or perhaps beef broth or even water. However it is very difficult with out knowing the recipe.
    Wed Apr 25, 2012 2:23 pm
    Forum Host
    I do not know your American wines, but to me it is worth buying a bottle or two of a nice-tasting cheap red wine -- and keeping it just for cooking. I cannot imagine, for example, making a nice venison stew/casserole without red wine.

    The same goes for an oven-roasted leg of lamb.

    The only thing is, you do not want to buy expensive wines for cooking, as some will be left in the bottle and has to be kept for the next dish.

    (I also keep a small stash of good sherry -- dry and medium -- as well as a few other bottles such as brandy ... etc. just for recipes).

    We do have a booze cupboard for guests -- but I prefer having my own bottles in a kitchen cupboard just for baking and cooking! icon_wink.gif
    Wed Apr 25, 2012 2:52 pm Groupie
    I have small bottles of every day white (just because don't drink white myself often; however I do have a wine cabinet with good white wine (not too expensive; but I use that for guests). The small bottles I find work great for small dishes. I always have red and again; nothing too expensive, but ones I would drink. Maybe 8-10 per bottle. Great for cooking.

    At one point I got one of those box wines for white and had that for 2-3 months and that was great for using white wine in cooking.

    I always have sherry, marsala, vermouth, vodka, bourbon and rum to cook with as well in the house.

    I love cooking with alcohol and wines and think they offer tremendous flavors.
    Wed Apr 25, 2012 2:52 pm Groupie
    Leftover wine also freezes well. It turns bad relatively quickly when opened and exposed to air, so can't sit in a pantry for months or even weeks, but does hold up in the freezer. Freeze it in small amounts, maybe half-cups.

    Last edited by Zeldaz on Wed Apr 25, 2012 3:09 pm, edited 1 time in total
    Wed Apr 25, 2012 3:00 pm Groupie
    Zeldaz wrote:
    Leftover wine also freezes well. It truns bad relatively quickly when opened and exposed to sir, so can't sit in a pantry for months or even weeks, but does hold up in the freezer. Freeze it in small amounts, maybe half-cups.

    Absolutely Z,
    I freeze mine in the snack ziplock bags or ice cubes. I love ice cubes because you can freeze a whole tray and then put in baggies and freeze. Take out what you need. Depending on your tray, about 1 1/2 tablespoons for a cube. I have both white and red in the freezer right now. Perfect, and no need to thaw, just add in frozen and in minutes, wine.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites