"A study conducted by the US Department of Agriculture’s Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods. The results are as follows:
|Preparation Method||Percent of Alcohol Retained|
|alcohol added to boiling liquid & removed from heat||85%|
|no heat, stored overnight||70%|
|baked, 25 minutes, alcohol not stirred into mixture||45%|
|baked/simmered, alcohol stirred into mixture:|
There are many substitutions for wine in recipes. See:
Alcohol substitutions in recipes.
Yahoo! Answers I
Yahoo Answers II
I think, for people like me who don't even drink wine, what's the point of putting it in a recipe if you're not attached to it, and therefore its not going to make it "delicious" to you?
wine contains sulfites