Question: I am a novice when it comes to cooking with wines. I was wondering if all of the alcohol is removed from a wine when it is cooked slowly over time as in the Estouffade Provençale recipe?
Answer: Hi Amanda. Thanks for visiting EFF and writing in with your question.
Assuming that all alcohol burns off with cooking is a common culinary error. The amount that burns off is proportional to the intensity of the heat as well as the length of time the dish cooks.
In a stew recipe such as the Estouffade Provençale, which calls for a long, slow cooking, most of the alcohol will be burnt off. However, more than likely, traces will remain, which may be of concern for people on a restricted diet.