When I was in culinary school, we made our own "non alcoholic wine” from various different things and using either red or white grape juice as a base.
For red “wine,” strongly brewed black tea adds tannins, and a few drops of coffee and chocolate syrup will add a hint of depth. Pour in some maraschino cherry juice to give it a little extra interest and finish it off with a touch of vanilla extract to simulate aging in an oak barrel.

