@ Ibrahim, also, if you want to make sure there is no alcohol left in the finished product, you can "flame off" the alcohol by igniting it when the wine comes to a boil, 2 or 3 seconds later, when the flame goes out, that's your indicator that there is no more alcohol present.
No matter what you do, you can't get rid of all the ethanol from a water-ethanol mixture. You can get rid of most of it, but not all. The question is whether the alcohol itself is objectionable or the intoxicating properties. If it's the latter, you couldn't eat enough food to get anywhere near intoxicated from a dish with wine in it that's been cooked for something like a minute. If the alcohol itself is objectionable, then you'll have to go with grape juice.
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