Whatever works is correct.
Try reducing your red or white wine or apple cidar.
Just cook it down till you have what you need. For example.. try reducing a cup of the liquid of your choice down to about a half of a cup or a quarter of a cup and the flavour will be intensified.
I made 140 lbs of sausage the other day (2 days acually)and one recipe I used called for apple cider reduced to 1/2 a cup.
Boy that really brought out the apple flavour.
In some recipes you my not even notice the difference in others it just doesn't taste the same. I always use red wine in my pepperoni and sometimes in my Italian sausage. I think it makes a difference but I was raised eatting it that way.
I just mix the spices in it then pour it over all the meat.