Wine and ale were commonly used in medieval cooking, as much or more than in modern day! Here's a 15th century English recipe for a sort of ground pork dish after being translated from the Middle English:

Take pork, and boil it enough; and take it up, and thinly slice it, and hew it and grind it, and in a mortar; And cast there-to grated bread, and then draw the same broth through a strainer, And temper it with ale, and do all in a pot, and let boil, and mix it with yolks of eggs, And then let it boil no more, And cast there-to powder of ginger, Salt, And put it in dishes in manner of Mortrews, And cast there-to powder of ginger, & serve it forth.

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Then a recipe for toasted bread sops:

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Sops dorroy. Slice onions, and fry them in oil; then take Wine, and boil with (the) Onions, toast white Bread and put it in a dish, and place there-on good Almond Milk, & temper it with wine: then do the onions in sauce about and serve it forth.

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Take a look at Gode Cookery for authentic medieval recipes.