When a recipe requires dry red wine can you leave it out?

It depends on the recipe and how important the wine is to its flavor profile.

Here's a breakdown:

When you CAN leave it out:

* Small amounts used for deglazing: If the recipe only calls for a splash of wine to deglaze the pan, you can usually omit it. Deglazing is primarily about scraping up flavorful bits from the bottom of the pan, and you can achieve this with broth or even water.

* Wine is mostly for flavor: If the recipe is using wine mainly for a hint of depth and complexity, you might be able to get away with leaving it out. You could consider adding other flavorings like herbs, spices, or a bit of balsamic vinegar.

* You're sensitive to alcohol: If you need to avoid alcohol, omitting the wine is a good choice.

When you SHOULD NOT leave it out:

* Wine is a key ingredient: Some recipes rely heavily on the flavor of wine. Leaving it out could significantly alter the taste of the dish. For example, a beef bourguignon wouldn't be the same without the red wine.

* Wine is used for braising: When wine is used for braising, it provides both flavor and acidity, helping to tenderize the meat. Omitting it could result in a tougher, less flavorful dish.

Alternatives:

* Stock or broth: You can often substitute red wine with beef stock, chicken stock, or even vegetable broth.

* Fruit juice: Cranberry juice or pomegranate juice can provide a similar sweetness and acidity to red wine.

* Vinegar: Balsamic vinegar or red wine vinegar can add a tangy flavor, but use it sparingly.

Ultimately, the best way to determine whether you can leave out the wine is to consider the recipe and its purpose. If you're unsure, it's always best to err on the side of caution and leave it in. You can always adjust the amount to your liking.