Everything I read says to add VINEGAR along with oil and spices to
tenderize a lower priced tougher piece of meat, but I don't like the
taste of vinegar. Will substituting WINE for the VINEGAR do the same
thing? Vinegar is essentially oxidized wine isn't it? And I love wine!

If wine is not a good substitute, then what else would you recommend to
tenderize meat with ordinary kitchen ingredients (i.e. not Adolf's
tenderizer).

Thanks in advance for your help!
Roger