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The short answer is probably yes: You can drink your wine and cook it too.

Red wine essentially has two properties that make it good for health when consumed in moderation. One is its alcohol content, which is known to increase “good” HDL cholesterol and reduce levels of fibrinogen, a precursor of blood clots. The other is its abundance of polyphenols, natural compounds like resveratrol that, according to some studies, can protect blood vessels and help reduce inflammation.

Although it is widely assumed that alcohol in food burns off completely during cooking, that is not always the case. According to research by the Agriculture Department, the amount of alcohol that remains varies widely, depending on the cooking method…