Safe to cook with alcohol
In general, we can assume that it will never boil off to zero. By a combination of reduction and dilution we can get to undetectable levels, less than in ripe fruit and some breads.  The &quot;zero BAC&quot; requirement has to be able to handle people eating normal foods, so tends to have some margin, just not enough to have a drink.
To do this you'd simmer the wine on its own until significantly reduced, top up with water to the original volume, then use. The amount of wine per portion in many dishes is low anyway - not in everything of course, but there's often more stock than wine, further diluting it.
If this doesn't go far enough, de-alcoholised wines vary with jurisdiction but are often 0.5% or even 0.05%, the latter being less than some fruit juices, and less than vinegar (link to a recent answer of mine, where I discuss a relevant scientific paper). The alcohol in those has been removed by a more effective process than simple simmering.