You can find wine without sulfides, but they are few and very far between. It hardly seems worth the search, or the risk for that matter.
I did find this on another discussion board on the subject of wine cooking out.
From a chemist:
"When you have a mixture of any two liquids, and you start the mixture boiling, the vapor that is produced as a result is slightly enriched in whichever liquid has the lower boiling point. So if you were to have a mixture of water and alcohol, the mixture would start to boil at about 78 degrees, and the vapor (steam) would contain mostly alcohol with a little water (about 95% alcohol). Some of the vapors will recondense (on the side of the pot, or on the spoon, or on the solid chunks of food, or whatever) and drip back into the mixture. Over time, as the alcohol content decreases, the temperature will rise and the vapor will have less and less alcohol in it. If you want to ensure that all the alcohol is boiled off, you can add a little more water and then boil longer. The best way to know if the alcohol is gone is to measure the temperature of the boiling liquid... if it's up around 212 degrees fahrenheit, then the alcohol is gone."
Again, this does not touch on the subject of the sulfides.
And I question the part about the 78 degrees. Would that be 178?