Non-Alcoholic Wine?

That depends -- what's your objective?

If you want to get rid of the alcohol and keep the wine:

1) Heat it in an open vessel to 80 degrees Celsius. Most of the alcohol will boil away, leaving nearly everything else behind. Downside: this *will* have an adverse effect on the flavor of what's left. 2) In a closed vessel at room temperature, reduce the pressure to less than 40 torr (0.05 atm). The alcohol will boil away, without affecting the remaining constituents of the wine. Downside: laboratory or industrial pressure vessels are required.

If you want to get rid of the wine and keep the alcohol, that's easy: Google on "making a still". Downside, part I: if (as I believe) you're in the United States, it's against the law. Downside, part II: if you don't know what you're doing, there's some danger involved.

I guess the bigger question is why on earth would anyone make wine and then want to de-alcoholize it?

I've been put on a medicine that reacts badly with alcohol and I love wine with dinner.

In that case, the best suggestion I can make is to talk with your physician and your pharmacist. Many of the warnings on medications are there because there is a small but non-zero risk of minor problems in some cases, not because there is a large risk of major problems in most cases.

Perhaps the risk, and the consequences, are minor enough that most people can safely ignore them. Or perhaps they're not.

Perhaps if you take wine with dinner, and the medication several hours later (e.g. at bedtime) there won't be any problem. Or perhaps there will be.

Perhaps the problems with this medication occur only in combination with large amounts of alcohol, and with only one small glass of wine at dinner there won't be any problem. Or perhaps there will be.

Only your physician and pharmacist can give you proper advice on this subject. Talk to them both.