I was watching Bruno Albouze's video on Beef Bourguignon, and I noticed that in order to get rid of the alcohol, he flambés the wine (https://youtu.be/DPB4jvHiVec?t=38) . I always thought that wine couldn't be flambé'd, so how does he do that ? I'm curious about this method because last time I made Beef Bourguignon, I found the sauce to be a bit too "alcoholy" to my taste. 
I am from Burgundy and I have never heard of flambéing the beef bourguignon! But after all why not. It is definitely possible to flambé wine, and it does make the process of "burning" the alcohol faster, and it will give it a stronger taste. Regarding your last beef bourguignon you made, if it was too "alcoholy", how long did you let it cook? Maybe it was not long enough. I see that the chef recommends 2.5 hours, but I have never known anyone cooking a bourguignon so quickly, even with marinated meat, we generally leave it from 3 to 4 hours (you can actually let it cook for a couple of hours, let it rest, and then finish the cooking process later, or the day after). I also depends of course of the type of wine you used, some are stronger than others. Did you use for example a light Pinot noir, or a stronger syrah or cabernet sauvignon ? You can add a pinch of sugar in your sauce to balance the acidity of your wine sauce if you feel that the alcohol hasn't evaporated correctly. 