Can rosehip tisane be used as a substitute for red wine in cooking?

I'm currently watching a cooking series (The Everyday Gourmet) and in one of the lessons the chef talks about what to look for in a wine. For red wine he mentions to look for a wine with a deep red colour as well as a good tannin content, mentioning that subtleties of flavour will likely be lost during cooking.

As he was talking about it, rosehip tea popped up as something that meets those two criterias. I tried searching online but couldn't find anything on the subject. It seems a bit far fetched but it has me curious.

I don't drink alcohol and have no idea what red wine tastes like so I can't test it as I don't have anything to compare it to. What are your thoughts?