hm, didn't know that.
but even though the wine hits boiling point instantly, i think unless its a dash of wine, there will still be significant amounts, it will be reduced but there is a lower limit to how much you can remove via distillation.
BUT, if there's very little wine used in the first place, then the alcohol remaining will be negligible.
There's this chinese wine chicken thingy that my granny cooks, its double boiled in a sealed pot with ginger, chicken and a whole load of other stuff, even though its boiled for about 45mins, the soup still tastes of the chinese wine and alcohol. but, its pretty awesome.