Wine in the New Testament is alcoholic. Period. Historical revisionists, that are also Mormon, are prone to overlay Joseph Smith’s 1833 revelation—the Word of Wisdom—over first century life and biblical texts. Well, the Word of Wisdom was not applicable to the first century so please stop it. The ancients had their own eating code situated in the Law of Moses and fermented wine was not problematic under that code. Rather than forbidden, wine was essential to daily life and a beautiful metaphor for life, the Holy Spirit, and the miracle of resurrection from the dead. If, when we encounter wine in ancient scripture, we are dealing with some version of old school Welches, the literary uses of wine, which are many, melt quickly into near meaningless babblings.
Metaphorically, wine was symbolic of life, the Holy Spirit, and resurrection. In order to make wine you plucked the grapes—you kill them. Then you crushed them with your bare feet. Once the juices were in a leather bag, they immediately began to ferment. The juices “expanded” and appeared to be alive. Wines are drunk at first-century weddings (see John 2) because the couple entering into the wedding contract are interested in life emerging from their bonds.
Wine is also symbolic of resurrection for similar reasons. Once the grape “dies”, the ancients had no reason to think it would come back to “life.” But it did. This is what happens at the resurrection. It is nothing shy of miraculous but this is God’s promise as part of His redemptive powers. God creates grapes and the processes that create fermented juices—mortals cannot make this happen. Similarly, only God can make resurrection a possibility.
Taken together, fermented wine is absolutely essential in the ancient world at a variety of levels literally and figuratively. And yes, it is alcoholic. Read the biblical text accordingly.