The Best 8 Substitutes For Burgundy Wine

What can I use instead of Burgundy wine? Some of the best replacements for Burgundy wine are California pinot Noir, Merlot, Chardonnay, Riesling, white or red wine vinegar, fruit juices, canned mushroom juices, and vegetable, beef, or chicken stock.

Burgundy wines can be expensive, so finding a more affordable replacement still allows you to make delicious recipes with a similar flavor. However, any cheap old wines can negatively influence the dish. Therefore, we selected some of the best alcoholic and non-alcoholic substitutes you can use with your recipes.

The Best Burgundy Wine Substitutes

California Pinot Noir

Suppose you can’t find a refined bottle of complex red Burgundy wine. In that case, a California pinot noir is an excellent replacement.

California pinot noir is a sheer light red colored wine with translucent color, good acidity, and low tannins.

Pinot noir grapes are known for originating in Burgundy, France but made their way to the Gold State of California in the late 17^th century.

The flavors exude the essence of sweet black cherries with hints of vanilla and trails of warm clove spices.

Your choice of California pinot noir can be used to uplift the flavors of beef or venison stews. You can’t go wrong using this red wine for an aromatic beef bourguignon.

You can use a 1:1 ratio of California Pinot noir to replace a Burgundy red wine.

Merlot

A popular substitute for Burgundy red wine is a boisterous merlot.

Merlot is made from a dark blue, fleshy grape. It’s a dry wine, offering softer tannins with mild to moderate acidity.

Famous for its Bordeaux-style blended wines. These days, this versatile grape is planted worldwide with two different styles offering varying profiles, the International and the Traditional Bordeaux styles.

The ripe, luscious flavors of cherries and plums are accentuated with notes of bay leaves with hints of chocolate and vanilla swirling in the background.

Either style will make a delicious substitute for roasted vegetables like rustic ratatouille or leaner cuts of meat like roasted duck or turkey.

However, if you want to match merlot as closely as possible to pinot noir, try getting a more traditional blend.

Don’t be scared to experiment with the quantity of wine, but a good ratio is a 1:1 swap.

Chardonnay

Chardonnay is ideal if you need a substitute for a white Burgundy wine.

Chardonnay is a full-bodied, dry white wine with a moderate acidity that varies mildly in taste and profile depending on the area where the grapes grow.

Originating from the Burgundy region of France, this green-skinned grape now grows wherever wine is produced.

Taste varies from flavors of orchard fruits such as apples to citrusy lemon tangs. It can also have tropical hints of papaya or pineapple kicks. Chardonnay can be aged in oak barrels, infusing a vanilla flavor to the wine.

Your choice of chardonnay makes an excellent pairing wine for decadent creamy sauces prepared with chicken or pasta.

Chardonnay can be substituted in a 1:1 ratio for Burgundy white wines.

Riesling

Another great alternative to white Burgundy wines is Riesling wines.

Riesling is a crisp, refreshing white wine that ranges from dry to sweet dessert wine. It’s an aromatic wine with marked acidity.

Originating in Germany, vineyards of Riesling vines can be found hugging the Rhine river. However, today they can be found across the world.

The wine is typically known for its floral and fruity notes. However, depending on the terroir, the wine can take on bright, citrusy zests, while some have luscious stone fruit tangs, with others portraying tropical fruity flavors.

Riesling wine is a versatile little gem that can be used for a delicious fancy coq-au-vin. It’s also a great wine to pair up with fish and stands up well to spicy Asian foods.

Because it is more acidic and some wines can be sweeter, we suggest substituting Riesling with a 1:2 ratio of Burgundy wines.

White Or Red Wine Vinegar

For a non-alcoholic substitute, wine vinegar is a close match.

Wine vinegar is made from either red or white fermented wines by adding acetic bacteria until it sours.

Wine vinegar dates back to ancient times when wines were accidentally forgotten and soured.

White wine vinegar is mellower with less tang than red vinegar. They have a softer edge with fruity notes.

Red wine vinegar has a tangier flavor with punchy savors of fruity grapes; they are also slightly sweeter.

White wine vinegar is ideal for making vinaigrettes and using it in fish or chicken dishes.

Red wine vinegar is the perfect substitute for marinades and helps to tenderize beef and pork meats.

Use half the amount you would typically use when cooking with Burgundy wine and add as needed to avoid changing the taste profile of the dish too much.

Fruit Juices

Fruit juices are another great alternative to Burgundy wines.

Coming from juices of pressed fruits, you can buy concentrated liquids from your grocery store or use freshly squeezed juices.

Some of the best juices to use when cooking are grape, tart cherry, cranberry, and pomegranate juices.

Tart cherry has sour tangs, whereas cranberry is sweeter and sour, with a light bitter note. Grapes have sweet flavors with hints of tartness. At the same time, pomegranate is a complex mix of grape, red and black berries with hints of cranberry and nuances of cherries.

Use fruit juices as a fruity addition to vinaigrettes, or add them to sauces for sweetness and tang. Due to the concentrated flavors of fruit juice, remember to pair the fruit juice with complementing foods.

Again here, the concentration of the fruit juice may overpower your dish, so substitute it to a 1:2 ratio.

Canned Mushroom Liquid

The brine juices from canned mushrooms make a delicious substitute for Burgundy wines.

The liquid from which canned mushrooms come is called brine, which preserves the mushrooms for some time. These juices are packed with umami flavors from the mushroom.

Canned mushroom liquids have salty flavors infused with the natural flavors of mushrooms. In addition, it adds earthy savor with the same umami notes as mushrooms.

Use mushroom liquids to add flavor and juices to meaty stews or creamy chicken broths. It can also be used as a deglazing liquid for meaty dishes.

Treat the canned mushroom liquid as a condiment. Due to the saltiness, we recommend using half the amount you would use with Burgundy wines.

Vegetable, Chicken, Or Beef Stock

Stocks are an alternative non-alcoholic substitute for dishes that require Burgundy wines.

Stocks are made from a long and slow cooking process to extract concentrated flavors and nutrients.

Stocks come from simmering animal bones or vegetables for a concentrated, flavorful liquid.

Stocks add savory flavors, enhancing dishes with the preferred taste of chicken or hearty beef. Likewise, the aromatic, savory flavors of simmered vegetables augment the dish’s taste for vegetarians.

Stocks are often used in stews, casseroles, soups, and sauces.

Use chicken stock with soups and chicken crockpots for a delicious savory taste. Beef is excellent for enhancing stews flavors and giving a rich brown coloring to the food.

You can substitute stock for burgundy wines in a 1:1 ratio. Note, however, that stock is more savory and less acidic, so use more or less depending on your desired outcome.