5 Easy Burgundy Wine Substitutes for Cooking and More

Burgundy wine sounds fancy, right? (a red wine from France's Burgundy region made primarily from Pinot Noir grapes) The first time we needed it, we figured any red wine would work.

Spoiler-it wasn't quite the same.

If you're out of Burgundy wine or just not feeling a wine run, we've got options. These substitutes are easy and still bring great flavor to your dishes.

We've tried them ourselves while cooking sauces and braises, and they didn't disappoint. No need to skip a recipe just because you're missing that one special bottle.

This list will make it super simple to swap and keep your meal on point.

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5 Easy Substitutes for Burgundy Wine

Here are some easy substitutes for Burgundy wine that you can use in your cooking and recipes:

1 - Pinot Noir

It all started when we ran out of Burgundy wine and grabbed Pinot Noir instead. Pinot Noir is the closest match you'll find for Burgundy wine (since Burgundy red wine is traditionally made from Pinot Noir grapes).

The reason is simple-Burgundy red wine is made from Pinot Noir grapes.

Same vibes, same rich flavor.

It works great for sauces, stews, and slow-cooked meats; if you prefer a white-wine option for lighter sauces, see Pinot Grigio alternatives for lighter sauces.

The flavors are smooth, earthy, and just bold enough to hold up in anything. Pinot Noir also adds a similar depth without overpowering your dish.

2 - Merlot

For a substitute that's easy to find, Merlot is the way to go. It has similar flavors and pairs well with rich meats like beef, lamb, and pork.

Use it in your dishes at a 1:1 ratio for Burgundy wine.

Merlot's taste is full-bodied and fruity, with just enough tannin to add complexity without overpowering your food (often showing plum and black cherry notes). It's widely available and affordable, making it a great option for everyday cooking.

3 - Chianti

You'll never believe how easy it is to swap Chianti for Burgundy wine. Chianti has a bold, earthy vibe with crisp acidity that pairs well with meats and tomato-based dishes (made primarily from Sangiovese grapes).

It's like the reliable friend who always shows up on time.

Use it at a 1:1 ratio and you're set. The rich, fruity flavors (think cherries and plums) bring just enough oomph without overpowering.

Tannins? Moderate, so it keeps things balanced.

Bonus, it's usually affordable and easy to spot at the store-no wild goose hunts here.

Chianti works best for savory foods and baked sauces, adding depth where it counts. It's not your fanciest option, but it gets the job done with flair.

4 - Red Grape Juice with Vinegar

This one substitute will save your recipe without breaking a sweat. Red grape juice with a splash of vinegar mimics the tangy-sweet balance of Burgundy wine (use about 3 parts juice to 1 part vinegar).

Use it at a 1:1 ratio.

The vinegar adds just enough acidity to keep things sharp and lively, and for a little heat consider red pepper flake swaps for heat.

It's non-alcoholic and easy to find.

Great for braises, marinades, and sauces. It works best for dishes where a hint of sweetness won't hurt.

Affordable, simple, and pantry-friendly.

5 - Cranberry Juice

Last but not least, cranberry juice is your ticket to success. Use it at a 1:1 ratio and you'll get a slightly tangy, slightly sweet flavor with just enough acidity to balance savory dishes.

Cranberry juice is easy to find and affordable-plus, it won't add any alcohol to your dish if that's what you're looking for. It has fruity notes that work well in sauces and stews (notably tart and cranberry-forward).

It's also great for adding some color and depth to your recipe without changing the overall flavor too much. Plus, who doesn't love cranberries?