Eh, for a given value of “works”, it works fine.

The non alcoholic wines suck though. I don’t even like most reds, and I’d still rather suck down boxed cabernet than drink the non alcoholic stuff. It just tastes meh at best.

There’s a general rule that you don’t cook with wine you wouldn’t drink. While it isn’t some kind of rigorous standard where only the finest possible wines are worthy of cooking with, it does mean that if something is decent out of the container, it isn’t going to get better once it’s concentrated.

So, if you want to try it, try a sip of the stuff straight. If it’s palatable, you’re good to go. There’s very few things that require the alcohol to give the desired results, it’s only mandatory when you’re extracting compounds out of food that can’t be brought out because they aren’t soluble in fat or water. Otherwise, by the time you dilute the alcohol even in something like bourbon across an entire dish, and cook some of the ethanol out, the amount left isn’t going to be detectable in the flavor it’s the other things in wines, liquors, and beers that we use them for.

For deglazing, the alcohol itself does nothing they you’ll be able to taste at the end. Even the kind of “super tasters” that test things for corporations have trouble detecting the residual ethanol, when they can at all. And there aren’t any substances in a fond that aren’t water or fat soluble, so it isn’t useful that way.

IMO, you’d be better off skipping the idea of adding grape juice at all. It just isn’t going to do anything worth mentioning. Any stock is going to be better than that. You’re adding more sugar, and that’s going to shift the taste more than deglazing with plain water would. Not necessarily in a bad way, particularly if you then reduce the liquid and let the sugars develop a little, but it’s still further away from the taste of red wine as a deglazing liquid than water is.

Obviously, taste is subjective, so YMMV, but I’ve dicked around with substitutions over the years for recovering alcoholics, and religious folks. Nobody misses the actual wine unless the entire dish is wine centric in the first place (like beef bourguignon). Most people, if they do notice difference from a version that uses wine will think it’s just the variety of wine changing. If they’re never had the wine version in the first place, it won’t matter at all.

Given the food restrictions, you’re probably better off using water, or maybe mostly water and a splash of white vinegar (to get the acidic kick the wine would add.)

Keep in mind, non-alcoholic wine is going to be nasty. While it doesn’t need to be spectacular wine… you don’t want to use stuff that you would not willingly drink. Cheap wine in particular usually ends up getting reduced and the “cheapness” just gets magnified.

Let me do some maths for a typical situation:

• 125ml of wine (half cup)
• 2l of broth
• 12% alcohol wine
• cooking it for 1h at 78°C (so 25% of the alcohol remains)

The final alcohol content of the dish should be (125ml/2l)*(12%)*(0.25) ≃ 0.2%. For reference an over-ripen banana has twice as much alcohol as that.

Is that such a big deal for your friend? (Don’t assume, ask her.) If it is not, just use wine.

That said if it’s a big deal for her, I wouldn’t recommend non-alcoholic wine. It’s typically awful. Instead use good quality vinegar, as others suggested.

For deglazing? Most liquids you would cook with should work. It is less about the liquid itself (barring corner cases) and more about the act of adding liquid loosening up the cooked on bits. You just choose a flavorful liquid so that you can turn that into a sauce.

In this case? Red wine vinegar is probably what you want. That said, you can almost never go wrong with replacing deglazing liquids with some chicken stock. Or… most cooking liquids for that matter. Chicken stock is magic. Dashi fulfills a similar role in Japanese cooking.

But if you are particularly concerned, post the recipe and folk can chime in.

I wouldn’t use non-alc wine, it invariably tastes like shit.

I would use chicken stock, veg stock, a thin tomato juice.

I’ve never deglazed with grape juice, but it might be an interesting experiment. Or perhaps you can deglaze with chicken stock and then add the grape juice for its flavour profile. It would be hella sweet and tangy and not much like red wine, but as long as it tastes good, that’s all that matters

Non-alcoholic wines exist and would work just as well for deglazing but probably won’t be as good on the flavor front. Most people would say that the alcohol evaporates out during cooking because it has a lower gas temp than water. Here is a study on that statement.

TIL: People who are using wine as an ingredient in a meal, really think they have to use the expensive ones as well. For years we are using just the cheapest bottled wine available. If you think about it, you could also just use balsamic vinegar or something similar for a white wine to add the acidyness/taste. The alcohol does evaporate anyway. But these things are mostly subjective anyway.

Generally consider what an ingredient is bringing to a dish when considering alternatives.

Deglazing is simply using a liquid to remove fond from the pan, any liquid will do.

Wine brings a few flavours to a dish, primarily sour and umami. Add a bit of vinegar or other acid for the sour. Tomato paste, fish sauce, soy sauce, and stock will all add umami, but you may have to be careful about the amounts to avoid other flavours you may not like (I’ll sometimes mix small amounts of multiple umami boosters to avoid a specific flavour from standing out).

The main thing you won’t be able to replicate is the aromas carried by the alcohol.

Maybe just some watered down white or red grape juice (whichever wine the recipe calfs for)?

Umm, could you please share the recipe your looking at for lentil bolognese? Please, and thank you!

If the pan is hot enough and little enough wine is used, all the alcohol will quickly evaporate out. It actually tastes bad when that doesn’t happen; you’re supposed to let it stir around until that bit has boiled off.

That being said, the deglaze is there to get the fats and other caramelized components unstuck from the metal and reincorporate them into the meal. Any highly acidic liquid ought to do although it’ll change the flavor profile quite a bit depending on what you use. To be safe and stick to the spirit of what the recipe is trying to get you to do, you can use apple cider vinegar. But you’ll need a base to offset the acidity if you put in too much.

Any time you come across a question that starts with “should I use NA XXX” the answer is, unequivocally, no.

ive never had to deglazed with wine.

water works great and then add whatever flavor you want, including wine.

You can use a vinegar to deglaze. That will give it a bunch of flavor and doesn’t contain alcohol. I would try out a balsamic or red wine vinegar to complement the bolognese.

It should, yes.

Also, while this is unlikely to appease your friend if you properly heat the wine during deglazing you’ll cook off any alcohol. I see non-alcoholic cooking wines as being more useful to alcoholics that don’t trust themselves having any booze in the house (though in that case I’d honestly suggest completely avoiding any taste of wine).