The time it takes to cook alcohol out of wine depends on various factors, including the cooking method, temperature, and the amount of wine used. The alcohol content in wine evaporates at a lower temperature compared to water, so it will begin to reduce as the dish cooks. However, it's essential to note that you can't completely cook all the alcohol out of a dish, as some will always remain.
Here's an approximate guide to how long it takes to reduce the alcohol content in wine:
Simmering or boiling: When simmering or boiling wine in a sauce or stew, it usually takes about 15 to 30 minutes for most of the alcohol to evaporate. During this time, the wine will reduce, and the flavors will intensify.
Flambéing: When you flambé wine, you ignite it to burn off the alcohol quickly. This process is mostly used for dramatic presentation and flavor enhancement rather than fully removing the alcohol.
Baking or roasting: When using wine in dishes like casseroles or roasts, the cooking time is longer. The alcohol content will reduce during the extended cooking process, but a small percentage may still remain.
Alcohol added late in cooking: If wine is added late in the cooking process, less time is available for alcohol to evaporate. In such cases, a significant portion of the alcohol may remain.
It's essential to keep in mind that the exact reduction of alcohol depends on factors like the surface area of the pan, the cooking temperature, and the amount of wine used. The longer you cook the dish and the more you reduce the liquid, the less alcohol will remain.
If you have specific concerns about alcohol consumption due to dietary restrictions, health reasons, or personal preferences, consider using non-alcoholic substitutes like grape juice, broth, or vinegar for the wine in your recipes.