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

I'm in the same boat. Although I've never tried using rosehip tea as a substitute, and just by the taste, I think it would be better than many suggested wine substitutes (apple juice, red wine vinegar, balsamic vinegar), there are better substitutes. See What is a substitute for red or white wine in a recipe?.

My recommendation is a nonalcoholic grape juice made from similar grapes (such as Meier's Sparkling Grape Juice). There are many different types of red wine, and Meier's doesn't have options for all of them, but the ones they have seem to work well for me, especially the Burgundy. It is also often available at my local supermarket. You could also go with a real wine with the alcohol removed such as Fre, but there are many people who say not all the alcohol is removed, and they are also pretty expensive (one bottle is cheaper than Meier's, but by the case it's much more).

Don't try using the purple grape juice available at most grocery stores (Welches or similar). The taste is very different and the color will usually not be appealing.

NOTE: I have no affiliation with Meier's other than being a happy and frequent customer.

This depends on your application, but in general the answer is no, or not entirely.

Rose hip tea lacks one thing that wine has: alcohol. Many flavors in food (notably tomatoes) are alcohol-soluble, and alcohol also is more volatile than water. So it helps extract more and better flavor from certain ingredients, and then a fraction of it evaporates, leaving behind a concentration not only of it's own flavor but also the flavor it extracted.

Wine happens to be a great pre-mixed blend of fruit sugars, acid, tannins, alcohol, and other flavors. Rose hip tea might provide all of the above apart from alcohol, but it will not provide the alcohol, and the flavors provided will be different.

This is why I said that it depends on your application. If you only want the wind for it's acid, tannins, and sweetness, use the tisane. If your dish depends on wine (eg coq au vin or sole piccata), you can try it but the results will be unpredictable, and probably very lackluster.

Your best bet is to go to a liquor store and tell them what you're cooking and that you don't drink wine so you don't know what to buy. They'll direct you to something cheap that will work.