are being cheated out of the real thing. I have tasted "dealcoholized" wine that is, at least, drinkable, but I have never tasted mainstream “cooking wine” that didn’t make me gag. OTOH, the dishes I’ve...

You could try using non-alcoholic wine. And before you laugh, I’ve discovered one that’s fairly potable – Ariel Premium Dealcoholized Chardonnay. I usually have to special order it from one of the better wine...

Calvados is a French Apple Brandy. You could look to the de-alcoholized wines for the white wine.

. But this might give you some ideas if you feel like experimenting: http://homecooking.about.com/library/archive/blalcohol6.ht: The Galloping Gourmet had the same problem as your hubbie and I’ve heard him say that he uses...

on the palate, my friend Jay commented that this was dealcoholized Viognier, and I’d have to agree with him. Unusually powerful, yet held in check by bright acidity, this married particularly well with our vegetable dishes....

hitting 16%, then dealcoholized to bring them down to 14 to 14.5%. Not my style but pretty popular.

of the traditional store brands and couldn’t stomach the de-alcoholized stuff.

I think Coors' Blue Moon Belgian White is pretty decent as well, although not as great as Pacific Ridge. Also, A-B makes what I think is the best of the NAs (FWIW), O’Doul’s Amber. It’s a dealcoholized, all-malt...