No, but the dish will taste better if red wine is used. If you don't want to consume alcohol, you should know that cooking drives off either all or most of the alcohol found in the wine. Even many non-drinking alcoholics consume dishes that contain red wine (or other Alcoholic Beverages) as an ingredient.
Yes, you can use red wine vinegar as a substitute for balsamic vinegar in recipes, but the flavor will differ. Red wine vinegar is more acidic and less sweet than balsamic vinegar, so consider adding a touch of sweetness, like honey or sugar, to balance the flavors. Adjusting the quantities may be necessary to achieve a similar taste profile in your dish.
It will change the taste.
Yes, you can substitute elderberry wine for red wine in recipes, as it can provide a similar fruity flavor profile. However, elderberry wine is typically sweeter and less tannic than most red wines, so you may need to adjust the sugar or acidity in the recipe accordingly. It's best to taste the dish as you go to ensure the desired flavor balance is achieved.
i would say no, because red wine could be dry or sweet and sherry would not have the body to create a sauce if this is what it is intended for.
The british call it "Claret"
You can but it is stronger in flavour so don't use as much.
Yes, it is not necessary to refrigerate red wine vinegar, as it can be stored at room temperature in a cool, dark place.
Brown bottles help prevent oxidation of red wine by exposure to light. If the wine is protected from light by another means (e.g. storage in a barrel), the brown bottle itself is not necessary.
Some traditional German recipes that feature spiced wine as a key ingredient include Glhwein (mulled wine), Feuerzangenbowle (fire tongs punch), and Rote Grtze (red berry pudding).
A wine filter is not necessary for any wine once it is bottled and packaged. It is safe to be consumed if it is sold to a person in stores and can be consumed without any extra filtering.
Not in the same measure. Recipes calling for a cup of burgundy are not uncommon, whereas most recipes using Marsala will call for two to three ounces at most. Marsala has a much more distinctive taste than burgundy, and hence should be used more judiciously
A suitable substitute for veal demi glace in recipes is a combination of beef broth and red wine reduced down to a thick, flavorful sauce.