This, by the way, is also a great way of pairing food and wine. There is a natural flavor bridge when a wine used in cooking is then served with the completed dish. It s usually cheap, undistinguished plonk to which salt and other seasonings have been added. You should add salt and seasoning to your own taste. Luckily, these wines have largely disappeared but you still occasionally see them around.
Some people are concerned about the alcohol in wine.
More than 99 percent of the alcohol in wine evaporates after just a few minutes of simmering. A very minute amount of alcohol, though, does remain. Food scientists compare it to the amount of alcohol that occurs in very ripe fresh fruits. There are many health benefits to wine that are generally recognized. In addition to moderate consumption as a calmative, wine used in cooking contributes flavor and body that allows you to cut down on the use of both fat and salt.