Wine in cooking

I have, what I think is, a relatively simple question.

I know that the calories in wine, beer etc. come from the alcohol content only, with perhaps a small residual from sugars in the drink - there is no fat.

My question is: if I'm cooking with alcohol in a recipe, do I need to log the calories? Obviously, if I chuck a bottle of wine into a casserole, the calories are quite high but then pretty much all of the alcohol will be burned off during the cooking process. How do I work out what remains?

I know this sounds a bit petty but a bottle of wine can be 600 calories. If I'm making a meal with 6 portions this could equate to 100 calories per portion. My wife is on MFP also and only gets 1400 calories or so a day, so another 100 on a meal is a pretty big deal and is likely the difference between my choosing to make a particular meal or not.