Originally Posted by Mad Cook
Given the amount of wine used in most (I say "most") recipes the fraction of alcohol left after cooking off is miniscule not "significant"
I agree for the most part. Not to belabor the point, but let's take a look at one recipe in particular that contains a lot of wine: Julia Child's Beef Bourguignon. The recipe calls for an entire bottle of red wine (along with roughly an equal amount of stock).
Let's assume the wine used is 13% alcohol. Looking at Andy's chart above, if the dish is cooked for the 2 to 3 hours specified in the recipe, there will be less than 5 ml alcohol in the entire finished product, and about 1/5 tsp per serving. I don't consider that enough alcohol to cause anyone problems, but it is significant.
However, as you point out, most recipes call for much less than a full bottle of wine. One quick marinara recipe I make calls for 1/4 cup of wine in 4 cups of sauce. It cooks for about 20-25 minutes. If Andy's chart is correct, then there is about 2 ml alcohol remaining in 8 servings of sauce, or 1/20th of a teaspoon per serving. That's a pretty tiny amount.