For 1 cup of wine, try 7/8 cup chicken stock for savory dishes or fruit
  juice for desserts and the remaining 1/8 cup lemon juice or vinegar.  OR
  try tomato juice and add some fresh herbs.
  
  For 1-2 Tbsp. dry wine substitute lemon juice or vinegar eg. for dips.
  
  For Amaretto, try 1/2 tsp almond extract for each 1/4 cup liqueur.  Add
  extract gradually and taste as you go along.
  
  For orange liqueur such as Grand Marnier use equivalent amount of frozen
  orange juice plus a little orange rind.
  
  For coffee liqueur, use coffee made with 4-6 times the amount of coffee
  you normally use or double-strength espresso.
  
  Other fruit liqueurs, use the syrup from canned fruit (reduced by
  boiling).
  
  Rum - try small amount of rum extract or vanilla.