When a recipe calls for wine, it's the flavor that is needed, not the alcohol. In general, one must either "boil off" the alcohol once it's added, or as many chefs do, they boil of the alcohol before adding it to the recipe. Usually reduction of at least 50% is required. If you don't have any wine available, reach for another flavor intensifier: Vermouth, Port, Madeira, etc. Nothing can replace the flavor of wine however...and if you won't drink it, don't cook with it! Also, adding un-reduced wine to some vegetables (and letting reduce gently by 50%) can intensify the flavors as alcohol (the polyphenols within) can release deepened flavors. "Meilleur le vin, meilleur la sauce".
