OK...I don't practice a "program" at the moment...but my expereince is that...everyone is different.
My brother is alchoholic and having something with a wine ingredient that is completely cooked out effects his mind set.
I, on the otherhand, never worried about it....I eat food with wine that is cooked out and don't think twice....I'm coming back from a slip so perhaps you would take it with a grain of salt, but I had 7 years at one point and it just didn't seem like cooked out wine or cough syrup with some "alchohol" in it ever set off a craving...when I drank it had nothing to do with that...I drank cause I thought maybe I could....long story...
Yet, as I said, for my brother it is really likely to set him off. For myself, I HATE formal occasions where they serve "fake wine" (fancy sparkiling juices) because I'm alchoholic....I pretty much a "get a grip" person on this....I can handle the toast just fine...with my water glass, or just with a hand gesture...the "fake" stuff just makes me feel like people are tippy toeing around me and makes not drinking into a big deal...
Funny thing for me reading your thread is that I DO miss the "flavor" of specific wines with specific foods...as I said...if it is cooked out...I have no problem with it...but I CANT drink a nice glass of good wine with a meal and yep I miss it...but not enough to go down that road again. I was a rum drinker...straight out of the bottle ....but when I lost the 7 years I drank beer...which I actually hate LOL for the Stanley Cup Finals....then moved on to the rum again and 8 years of uncontrolled drinking. I believe that wine would lead down the same path...
Bottome line, even though wine can add to a culinary exprience, I DRINK FOR THE EFFECT....I may cross the line for flavor, but I end up craving the effect...
As I said in the beginning...it may be different for everyone...I just know where the line lies for me.
Nands