Burgundy Substitute for Cooking

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Number one: beef broth + red wine vinegar. This is my emergency fix. Use one cup of good beef broth and two tablespoons of red wine vinegar. It gives you the savory depth and the acidic tang Burgundy provides—without the corkage fee.

For a clove-like, earthy hint, add a dash of balsamic vinegar. You’ll get that caramelized richness that fools everyone at the table.

When You Do Have a Different Red Wine

Got a bottle of Pinot Noir that isn’t from France? Use it. A light, dry red like Beaujolais or a simple Merlot works wonders. Just avoid anything too sweet or jammy—your dish doesn’t want to taste like fruit punch.

If you’re out of red altogether, dry rosé is a surprisingly good pinch-hitter. Yes, really—it’s light, acidic, and won’t overpower your meal. Be brave.

10 Best Burgundy Wine Substitutes - Substitute Cooking