Does anyone have a definitive answer on cooking with wine and alcohol content?

[tinierclanger]

T'internet is proving to give me different answers.

I want to make this and give a bit to 15m DS. Will there be any alcohol left in it?

If alcohol boils at 78 degrees and I bring it to the boil and then simmer, does that actually get rid of all the alcohol, some or none?

All, if you're simmering for any length of time (the link is proving slow to load for me, but I can see it's a chicken pie so I'm assuming you are).

Ah, 25 minutes. Yes, it'll all be gone.

The alcohol evaporates. (says dp, a chef)

Thanks all. I thought it did and then I foolishly 'researched' and lost my conviction.