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Wine vinegars do still contain some level of alcohol. The vinegar taste is actually due to acetic acid, but the chemical transformation is never fully complete just sitting around a kitchen. Vinegar would be much too gross to drink in the quantity it would take to intoxicate anyone.
Vinegar is a naturally-occurring liquid that contains many chemicals. It is approximately 5-20% acetic acid in water. So, there are actually two main chemical formulas involved. The molecular formula for water is H2O. The structural formula for acetic acid is CH3COOH. Vinegar is considered a type of weak acid. The other chemicals in vinegar depend on its source. Vinegar is made from the fermentation of ethanol (grain alcohol) by bacteria from the family Acetobacteraceae. Many types of vinegar include added flavorings, such as sugar, malt, or caramel. Apple cider vinegar is made from fermented apple juice, beer cider from beer, cane vinegar from sugar cane, and balsamic vinegar comes from white Trebbiano grapes with a final step of storage in special wooden casks. Many other types of vinegar are available. Distilled vinegar isn't actually distilled.