“It will be interesting for cooking.”
Not so. Wines and other alcoholic beverages are used for the flavor, not the alcohol...The alcohol is gone, evaporated in cooking. Only the flavors of the original remain to make a recipe more interesting, flavor-wise. If a sherry or a brandy is added after cooking, then there would still be alcohol in it.
You may want encapsulated alcohol for texture or taste or both. Or for things we haven't thought of yet. I can see it added to custards, to chocolates, and in filling for cakes. It may be good in fruit compotes, in ice cream, in whipped creams, trifles, etc.
I see it having in places where you may want to delay the alcohol evaporating for some reason - wondering how it would work mixed with sugar on top of a creme brulee.
This will have endless uses in cooking if it doesn't leave a nasty taste or unpleasant texture.
And to clarify, not all alcohol is burned off in cooking:
http://www.businessinsider.com/can-food-make-you-drunk-2014-12