The "Reeses" cooking wines work fine, however they do have salt in them
so a reduction in the sauce will mean concentration of salt. Secondly,
they do have alcohol in them, but to alcohol sensitive people it may
not be the same as actually bringing a bottle of "Ripple" or "TJ Swan"
into the house.
Another option you may consider for many recipes is Balsamic Vinegar.
It has the rich woody character of red wine, but is not nearly as tart
as reguar vinegar. You do not need to use much to bring a complex
flavoring into sauces or marinades.
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