Hi all,

I recently came across a recipe that I wish to try for a lentil bolognese. I’m excited to try it as I’ve been trying to find a recipe I can use my red lentils with, but I’m curious about one thing both with this recipe, and recipes in general.

This recipe calls for the pan to be deglazed with red wine. This is something I’ve seen before in other recipes, though this recipe is the first of which I’m taking an interest in exploring. I’m personally fine with regular red wine, but my concern is that I have a friend who is incredibly cautious with alcohol, and says she’d refuse to eat things if they had alcoholic ingredients.

Putting aside my personal thoughts about that, I was curious if using a non-alcoholic wine would work just as well, or if the alcohol adds certain properties to the wine that make it function better as an ingredient or for deglazing. I’m mainly curious as I hope to invite friends over for dinner in the future, and want to make accommodations where possible, especially if it’s as easy as simply buying a slightly different ingredient.

Thanks in advance!

  • Agent641@lemmy.world
    5·
    3 days ago

    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