when using wine in cooking you’re usually going for one of four things:
1) alcohol
2) fruitiness
3) acidity (esp. if it’s vinegar)
4) “depth”
For example, when deglazing a pan after searing meat, it’s the alcohol that disolves the brown bits.
For fruitiness, juices are the obvious choice (apple juice, grape juice, etc), but even just adding a bit of sugar (or sugar bearing ingredient) can bring out some natural fruitiness in other ingredients.
For acidity, lemon juice should be your standby (i.e. for hollandaise), but definitely experiment: orange juice is less acidic and sweeter, for example.
For depth, use better, or more reduced stocks. Make brown stock with veal bones instead of beef, reduce a little more than you would otherwise. You may have to make your stock saltier than you would have otherwise, since wine contains substances that makes things taste salty without being “salty”.