Allergic to grapes, apple and cherry how to use recipes with wine
Getting the flavor without the classic source of the flavor, the fruit would seem difficult for an exact match.  For alcohol content a relatively neutral tasting vodka might work.  For the acid a mild vinegar.  In either case water to dilute to level of wine and match liquid volume.  Matching flavor without the fruit though will be tough.  Good results will probably depend on personal taste and the amount of wine the recipe called for and experimentation.