Beer and wine (and dark whiskeys) contain congeners. These are aldehydes and contain other types of chemical alcohols.
The ethanol itself boils off quickly with cooking. This leaves the congeners behind.
Cooking wines have many concentrated congeners which add to its flavoring ability.
http://www.winesandvines.com/templat...&content=74439
If you look up "congeners" in more detail on Google...you can learn more about this. Wine and beer also may contain substantial sulfites, and these are difficult to metabolize for some people.
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Weezie looking at petunias 8.25.2017
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