I don't see why it wouldn't work just fine. You're after the flavor not the alcohol. That said, I follow the mantra "If you wouldn't drink it -- don't cook with it." Taste the wine first and make sure it's a flavor you like and one that will enhance your dish. I cook for folks who don't drink and have successfully substituted a rich broth with a bit of balsamic vinegar and lots of herbs for wine. Best dishes to you!
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