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Show The Salt Ike Tribune, ' Sindy, yebraafy 16, 19iB S1I The wine scene Heres how you can substitute for wine in recipes by Carole von Schmidt er, try a good white grape juice, like Felton-Empiras a substitute if the recipe calls for a fruity wine, or if the wine to be used is for a poaching liquid for fish or seafood. Vintage white grape juice has the same body, dryness, and fruit as wine, yet is wholesome enough for children to consume. Remember, Welch's is not appropriate because it has not been dry fermented, i.e. the sugar removed. Thus it is cloyingly sweet. The sugar in any product will upset flavors in a recipe if they are not meant to be there. Riesling and Gewurztra-mine- r are both interchangeable with white grape juice. SECONDLY, CONSIDER apple juice, sparkling apple juice or apple cider as a substitute for some white wines like Chablis, Muscat or Muscadet. Again, dont use a sweet juice or it will overwhelm the other flavors. Most juices now come in the natural or unsweetened category, but they may be in the diet department of a supermarket or at a health store. A dash of Rice vinegar can help add to the tartness of a fruit juice used as a wine substitute. These substitutes are particularly good when making a sauce for chicken or veal. For poaching meat or fish, try half water or broth, half apple juice. Add herbs MANY PEOPLE CANNOT or do not chose to drink wine or other alcoholic beverages, or to use it in cooking. There are medical, per- sonal, religious, and philosophical reason for abstinence. A wines alcoholic content is boiled away after five minutes of slow simmering; nevertheless, some cooks categorically discard a recipe if wine is an ingredient, even a small ingredient. When a recipe calls for two tablespoons of wine, for example, it is possible to use a substitute. If you find yourself in the situation of needing to chose an alternative, or if you forget to pick up the proper wine at the store, consider these legitimate detours. While the flavors will not be exact, care and tasting of the recipe which calls for a wine will allow the cook to substitute without upsetting the balance. Use different ingredients with similar flavors. Few tastes are incapable of duplication. First, dont use a wine. These wines are processed so that their flavors are much different than the 8 to 12 percent alcoholic content regular wines. This is not a straight-acros- s switch. Furthermore, wines are expensive, and deteriorate quickly after opening. Rath ic to the poaching liquid as the recipe requires. Clam juice, which is used in classic court bouillon (a fish stock), is also a good wine substitute. It is expensive, but is available in bottles in most local super- - wines markets. One bottle is barely a cup of liquid, but it is concentrated. With clam juice it is unnecessary to use apple juice, too. Any fish or seafood dish which calls for a white wine can nicely use clam juice as an alternative. Next, when a recipe requires Sherry, which is a universal ingredient of many Oriental dishes, choose lemon juice instead of the alcoholic beverage. For example, which calls for a a pork stir-fr- y soy, Sherry, rice wine vinegar and cornstarch base sauce can easily use lemon juice instead of the wine. If the flavor is too weak, add a dissolved cube of bouillon to the lemon for more power. Since Sherry has a carmel flavor, the beef bouillon or a beef base, such as Maggi, will suffice. Port wine has a berry flavor, so a melted cranberry or currant jelly with lemon and chicken stock added works well. There is also a new juice flavored with both raspberry and cranberry, which will add the needed berry essence to a recipe requiring Port, a strongly flavored sweet fortified wine. Experiment with the sauce by tasting it as often as you add components and stir it over low heat. WHEN A RECIPE REQUIRES Zinfandel, the same substitutes as for Port are possible. Zinfandel, a fruity red wine grown in California, is often used with beef in soups and stews. Again, taste and adjust the amounts. Here too, a dash of red vinegar will enhance flavors. A proper substitute for dry red wine such as Cabernet Sauvignon and Pinot Noir is more difficult. The flavors and the dryness of clarets and burgundies elude likenesses. Use a red vintage grape juice or a Vz tsp. strong red vinegar with beef stock and pomegranate juice. The latter tropical product has been available recently. Regular berry juices are too fruity to substitute for red wines with oak aging. Champagne and sparkling wines present a difficult problem, too. Ginger ale, while a seemingly natural substitute for bubbly wines, is not interchangeable. Ginger ale is very sweet, thus is only suitable for desserts where a beverage is required. For example, it can be poured over ice cream, sherbet, and pudding, blended into chocolate sauce, and used in tortes, cakes and pastries. However, ginger ale is not to be substituted for Champagne with oysters. For tart, dry flavors, try a bit of grated fresh ginger. Although this is not the perfect solution, the taste is similar. Do not overuse ginger, as it is a strong spice. Such dishes as sauerkraut with Champagne, seafood with a sparkling wine sauce, and poached, sauced chicken, a Vi tsp. of ginger is a good substitute. Only use these substitutes if you cannot see fit to simmer the wine until the alcohol is removed before adding it to the recipe. This latter method is preferable because the flavors remain; hence, no substitute is needed. If the recipe is predominately wine, do not substitute. 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