liquid

Red wine

4.9 g1 teaspoon

15 g1 tablespoon

Density ≈0.99 g/ml; 1 tsp ≈4.9 g

Nothing fully replaces red wine's acidity and body together; the closest is diluted brandy or rum plus a little vinegar.

• 
  Brandy or rum

  Use about one-third of the wine weight, diluted with water or stock; simmers off alcohol but lacks wine acidity.

• 
  White wine vinegar

  Use 1 tbsp per 100 ml wine, topped up with water or stock; gives acidity but not body.

• 
  Pomegranate juice

  Use the same weight with a splash of vinegar; fruity and sweet, less complex.

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