I do still occasionally buy wine for recipes. If I do I make sure to purchase just enough for what I'm cooking, no more. If there's any left over that I know I won't use soon in another dish it goes down the drain. No little taste, etc. Down the drain!
For the most part, cooking the wine drives most all of the alcohol out. Not all, but enough that I can't detect any nor feel any effect. Something like Coq au Vin or bœuf bourguignon just wouldn't be possible without wine and are too tasty to never make again!