Wine vinegars do still contain some level of alcohol. The "vinegar" taste is actually due to acetic acid, but the chemical transformation is never fully complete just sitting around a kitchen. Vinegar would be much too gross to drink in the quantity it would take to intoxicate anyone.

If you're trying to eliminate the alcohol content in your food, cook it (this is true for wine too). Alcohol is very volatile -- that is, it boils off at pretty low temperatures. Just remember that alcohol also has a very low flash point -- the temperature at which it can be set on fire. So be careful if you're using a lot!

Read my web page on Alcohol Burn Off During Cooking.