> 5 ounces of wine (a single standard glass) is the legal limit for driving federally
No, its not. The limit that the federal government has recently been encouraging states to move to is a 0.05 BAC (Though the higher 0.08 that all states have adopted, in part, IIRC, because of highway funding laws requiring that as the maximum limit, might more accurately be described as the "federal limit", but lets work with 0.05 anyway.) The average adult male weight is about 200 lbs, for which a 0.05 BAC corresponds to about 3 drinks (a 5oz glass of wine is one drink) in a 40 minute period, not a single glass.
> Considering the side effects of alcohol, why isn't alcohol free wine the majority rather than a insignificant minatory of sales?
Because its more expensive, because it involves more involved process.
> (I've never even seen it for sale in PA except heavily salted and explicitly for cooking purposes)
I've never seen dealcoholized cooking wine, which makes very little (but not quite no) sense since cooking will already drive off most of the alcohol in wine. But Pennsylvania has, IIRC, fairly atypical regulation of alcohol, which may make both the usual marketing of dealcoholized drinking wines (typically colocated with regular wines in grocery stores, IME) unlikely and (if the restrictions apply to salted cooking wines, not sure what the boundaries are) might make dealcoholized cooking wines more sensible (so that stores that sold cooking ingredients could sell them, rather than the much narrower set of state/licensed wine and spirits stores.
No, its not. The limit that the federal government has recently been encouraging states to move to is a 0.05 BAC (Though the higher 0.08 that all states have adopted, in part, IIRC, because of highway funding laws requiring that as the maximum limit, might more accurately be described as the "federal limit", but lets work with 0.05 anyway.) The average adult male weight is about 200 lbs, for which a 0.05 BAC corresponds to about 3 drinks (a 5oz glass of wine is one drink) in a 40 minute period, not a single glass.
> Considering the side effects of alcohol, why isn't alcohol free wine the majority rather than a insignificant minatory of sales?
Because its more expensive, because it involves more involved process.
> (I've never even seen it for sale in PA except heavily salted and explicitly for cooking purposes)
I've never seen dealcoholized cooking wine, which makes very little (but not quite no) sense since cooking will already drive off most of the alcohol in wine. But Pennsylvania has, IIRC, fairly atypical regulation of alcohol, which may make both the usual marketing of dealcoholized drinking wines (typically colocated with regular wines in grocery stores, IME) unlikely and (if the restrictions apply to salted cooking wines, not sure what the boundaries are) might make dealcoholized cooking wines more sensible (so that stores that sold cooking ingredients could sell them, rather than the much narrower set of state/licensed wine and spirits stores.