— Omar Edriss

Yeah, actually both of those would be good. So even just water does well, I mean water and lemon juice would be fine in terms of adding volume and the acidity really what white wine is there to do is to add acidity but also a liquid vehicle for flavors to meld together right to bring things together in that if that's in a broth Etc clam juice is another one you can get that just the bottled clam juice, which is actually really very good a product that I wholly recommend you can dilute that a little bit your introducing clam flavor certainly. So just make sure you want that in your dish but a little bit goes a long way in in that way but water with a little bit of balsamic white balsamic or just red vinegar white wine vinegar Etc. Yeah, all that would work. So there's also very Jew v e r j u s. There's you is the unfermented must or juice of wine grapes. So there's no alcohol in it. It was never fermented into wine, but it has those whiny flavors. Well, at least the grape grapy wine grape flavors to it. So selling a block Fairview is going to have bright nice acidity. It's gonna have all those sort of lime calcerous beautiful Aromas that you look for in a Sauvignon Blanc wine. It also has the acidity of those grapes and there as well. It has some sugar in it too because that Sugar isn't been converted into alcohol. So it's still there and sort of sits on a palette. So just be aware of that that it does add more sweetness than Wine does but it really does function in the same purpose in the way. That wine does

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