Substitute for Red Wine in Chef JimmyJ's Smokey Au Jus

piaconis

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• Dec 25, 2016

• #1

Merry Christmas, folks!

I'm hoping JimmyJ himself might weigh in on this one as well, but I'm looking for a red wine substitute for the au jus.  While I love the flavor it adds, my wife has started a new medication and a compound in the red grape skins (assuming something in the tannins) causes issues with the medication, making reg grapes and derivative products like wine and grape juice a no-no.  I need a substitute to impart a similar flavor profile.

So, fellow artists of the smoke, what substitutes have you used for red wine?  Going to be putting the roast on soon and start the veggies dry roasting.  Looking forward to your input!

 

hoity toit

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• Dec 25, 2016

• #2

You can just leave the red wine out,,it will still be good, trust me on that. Just use a little more broth and water

HT

 

piaconis

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• Dec 25, 2016

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Hoity Toit said:

 
You can just leave the red wine out,,it will still be good, trust me on that. Just use a little more broth and water

HT

Click to expand...

I've done that before, but really like the little extra something it adds.  If all else fails, though, that's the way I will go.

 

daveomak

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• Dec 25, 2016

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Try sweet  rice wine vinegar...  Maybe the dish needs a little acid...  or somethig along those lines... 

 

disco

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• Dec 25, 2016

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Ocean Spray makes a Cranberry/Blueberry beverage that has some of the sweet/acid tones of wine. 

Disco

 

dirtsailor2003

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• Dec 25, 2016

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We actually prefer to use a good Porter or stout beer when making JJ's Au jus. We use Deschutes Black Butte Porter most of the time.

 

chef jimmyj

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• Dec 26, 2016

• #7

Dark beer like porter or stout works. Chinese Shaoxing wine is a great choice. Made from rice but well aged, it has a flavor similar to Sherry. It is available in Asian markets but usually has a bit of salt in it to cover liquor laws. Better wine stores have the real deal...JJ

 

piaconis

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• Dec 27, 2016

• #8

Thanks for all of the suggestions, all!

Since I had to substitute some canned tomatoes for the paste, I used their acidity and earthiness to fortify it a bit.  Came out great!

Jimmy, I've added the Shaoxing to the shopping list, and will try a good porter sometime as well.  Thanks for the tip!