I've never considered this to be an issue. The small amounts of wine used in a dish, say a risotto or a lasagne etc burn off pretty much anyway during the cooking process, leaving only a residual amount. Both my teens have grown up eating food cooked in this manner and are fit, healthy, intelligent young adults.
I've always cooked with wine - whereas I wouldn't ever serve anything just flambed (sp?) like pancakes to a very young child, wine added for flavour only with a longish cooking process - surely that can't hurt.
Here's an interesting fact - I bought some mouthwash yesterday for the family, and it has a great big label on it saying "NO ALCOHOL". There must be many items out there that we use for our children that do contain it, cough syrup as mentioned being one. I was quite surpised by this as I never new there was ever any in mouthwash (brand name is named after a Mr Lister...).
Teamfat - I agree with what you say about introducing children to alcohol , gently, Otherwise when they hit legal age depending on the local age limit, they won't know how it will affect them. They'll come of age, go out, scoot down lots of it and could get into all sorts of strife. If they know how it affects them, it is much better.
Anyhow, enough soapbox, back OT. FrenchFries, if it is of concern to you you, leave it out. Or add it right at the beginning so it can cook off as much as possible.