Hi MrsRecce, welcome to DC. :)
My best advice when cooking with wine is never use plonk. Tasting rough in your mouth and then adding it to your cooking, the food will reflect it. So, if you are cooking the great French classic Boeuf Bourguignon, for example, and if it's like - forerib you are using, then you would do your fine beef the honour of pouring in a bottle of fine Burgundy, or an equally heavy red wine. And then your dinner will be memorable.
Alcohol always burns off during cooking.
Edited to add,
For your recipe, use a classic white Italian wine. Dry or medium dry, doesn't really matter. Even Frascati will do it a justice. :)