I am interested in braising for both taste and health reasons. Unfortunately, a large proportion of braising recipes call for wine, and I don't drink alcohol. Recipes involving reductions might boil off enough alcohol, but braising by definition won't boil off very much. I could braise in fruit juice, but that would be something different. Does anybody have a solution to this problem? There's non-alcoholic beer, but what about non-alcoholic wine? I tried Googling, and came up with a page for non-alcoholic wine by a company called Ariel. Has anyone had experiences with such things? Do they work in cooking?