Amarone substitute

Substitutes for Amarone with ratios

1. 2Valpolicella Classico or another Corvina red

   Different taste

   Use the same amount plus 1 tablespoon of ruby port per cup

   Same grapes, same region, much cheaper, and the port makes up for the drying step that gives Amarone its concentration.

   What changes

   Best for

   risotto, braises, sausages, pot roast, tomato-based ragu

   On its own, plain Valpolicella is tart and light-bodied, so a sauce made with it tastes noticeably sourer and thinner than the Amarone version. The spoon of port restores the dried-cherry sweetness without making the dish taste sweet.

2. 3Primitivo, Zinfandel or Nero d'Avola

   Close match

   Use the same amount

   Ripe, warm-climate reds that naturally reach 14 to 15 percent alcohol with prune and dried-fruit flavours, which is the part of Amarone that matters most in a pot.

   What changes

   Best for

   beef braises, lamb, risotto, rich ragu, venison

   These are jammier and sweeter-tasting than Amarone, which is dry and slightly bitter underneath its dried fruit. Expect a rounder, less austere sauce. Zinfandel in particular can push a reduction toward raisin and pepper, which suits beef well but can overwhelm a risotto.

3. 4Dry red wine plus ruby port

   Close match

   3 parts dry red wine to 1 part ruby port

   The build-it-yourself version, using bottles most people can find anywhere.

   What changes

   Best for

   braises, reduction sauces, risotto, onion and mushroom dishes

   The port supplies the concentrated dried-fruit sweetness and the extra alcohol, and the dry red keeps the mixture from tasting like dessert. Taste the pot before adding salt, because port makes savoury food read sweeter and you may want a little more acid: a teaspoon of red wine vinegar per cup evens it out.

4. 5Chianti, Sangiovese or another dry Italian red

   Different taste

   Use the same amount

   Reliable and correct for the cuisine, if considerably less rich.

   What changes

   Best for

   ragu, braises, risotto, sausages, tomato-based sauces

   This is the biggest character change among the workable options. Sangiovese is high in acid with sour-cherry and dried-herb notes, so a braise made with it tastes brighter, leaner and more savoury, where Amarone gives weight and sweetness of fruit. Add a tablespoon of port or a teaspoon of sugar per cup if the dish feels sharp.

5. 6Beef stock with pomegranate or cranberry juice (no alcohol)

   Taste and texture differ

   Use 3 parts beef stock to 1 part unsweetened juice, plus 1 teaspoon balsamic vinegar for every cup of amarone

   The alcohol-free route, aimed at the two things Amarone actually delivers to a braise: dark fruit and savoury depth.

   What changes

   Best for

   alcohol-free cooking, beef braises, risotto, pot roast, family meals

   Use unsweetened juice, not cranberry cocktail, or the dish turns syrupy. This is honestly a fair way off: you get colour, tartness and body but not the alcohol that carries aroma or the tannin that gives a reduction its grip, so the sauce is softer and less complex. A dealcoholised red wine plus a spoon of balsamic gets closer if you can find one.