Claim: Does cooking actually burn off the alcohol in wine?

Cooking does not completely burn off the alcohol in wine, with studies showing significant retention even after prolonged cooking times. Mainstream sources like USDA research indicate that after 15 minutes of cooking, about 40% of the alcohol remains, and even after 2.5 hours, around 5% can still be present. Alternative sources may suggest that alcohol is entirely removed, but this is misleading as moisture retention affects evaporation rates. Thus, while some alcohol is lost, it is not fully eliminated during cooking. The models diverge sharply — treat this as higher-uncertainty. Perplexity comes in highest (95%), while OpenAI is lowest (30%). While the evidence strongly indicates that cooking does not completely eliminate alcohol from wine, some might argue that the amount left is negligible and thus not a concern for most consumers. However, this perspective does not change the fact that a significant percentage of alcohol remains after cooking, which is particularly relevant for individuals who are alcohol-sensitive. The consensus from the evidence supports the idea that alcohol retention varies widely based on cooking time and method, leading to the conclusion that the claim is mostly false.