Sort of. You distil the wine, ethanol comes out first in a higher concentration than water, you also get some bits of the wine flavour, but some is left behind as well. Over time the ABV of the liquid coming out of the still drops as the ethanol is mostly boiled off. Mostly. There would probably still be traces of it left down to the last few drops if you were to evaporate all of it.
Fun fact though when chefs add wine and say “it just boils off”, this is mostly a lie. Depending on how you are cooking it some amount will remain. A long stew probably removes most but something quick would still contain a lot of the alcohol. But it’s a very small amount in total.
Sort of. You distil the wine, ethanol comes out first in a higher concentration than water, you also get some bits of the wine flavour, but some is left behind as well. Over time the ABV of the liquid coming out of the still drops as the ethanol is mostly boiled off. Mostly. There would probably still be traces of it left down to the last few drops if you were to evaporate all of it.
Fun fact though when chefs add wine and say “it just boils off”, this is mostly a lie. Depending on how you are cooking it some amount will remain. A long stew probably removes most but something quick would still contain a lot of the alcohol. But it’s a very small amount in total.