Could you use non alcoholic red wine in a recipe that calls for wine?

While non-alcoholic red wine can provide a similar flavor and texture to traditional red wine in many dishes, it may not be suitable for all recipes. Here are a few things to consider when using non-alcoholic red wine in cooking:

- Authenticity: Alcoholic wine is an indispensable component in some dishes, particularly in French and Italian cuisines. For those who are specifically seeking the taste and depth of alcoholic wine in a recipe, non-alcoholic wine may not provide an entirely accurate or authentic substitution.

- Substitutions: Most recipes assume the use of traditional alcoholic wine, so you might need to make slight adjustments when using non-alcoholic wine. Non-alcoholic wine does not contain alcohol, so it cannot provide the same alcoholic properties in sauces or marinades. Therefore, you may need to add some acidity, such as vinegar, lemon juice, or white wine vinegar, to replicate the acidic notes of traditional red wine.

- Texture: If the recipe heavily relies on the viscosity of alcoholic red wine (like its ability to reduce into a sauce), non-alcoholic wine may behave differently due to its altered consistency and lack of alcohol.

- Cooking Time: Non-alcoholic wine may evaporate faster than traditional red wine, altering the overall reduction or cooking time of a dish. Keep an eye on the liquids and adjust the cooking time as needed.

Overall, while non-alcoholic red wine can be a suitable alternative for those avoiding or restricting alcohol consumption, it may require some experimentation and adjustments to achieve the desired flavor and texture in a recipe. It is always advisable to follow the recipe instructions and make substitutions when specified.