Hello, Sisterhood, and welcome to the forum! I agree with others about
the alcohol. If a person's liver disease is not caused by alcohol abuse (such as David's) there's not much harm in using wine in cooking if it's cooked long enough to burn off the alcohol (or most of it.) However, for an alcoholic it's a deceptive move they're making...one that can lead right back to drinking alcoholically. She may also decide to take a few swigs from the bottle...which would also put her back on the alcoholical abuse path.
When I drank, I used to put half the bottle of wine in the stew or soup or whatever...and drink the other half while cooking. I've been sober now for 24 1/2 years and have never used alcohol in cooking in all that time. I feel it's too much of a temptation...I don't even want it in the house!
Did they ever figure out what the vaginal bleeding was about? That's never a good sign past menopause.
What is the plan for managing her liver disease now? Is she seeing a hepatologist or a GI doc (at the very least?)
If she abstains from alcohol and eats a healthful diet, including low-sodium meals, she could possibly come back from the brink--if it's not already too late. Has she had a CT scan or MRI of the liver? If you are going to be involved in her life, even from a distance, you need to know exactly what is going on., or as much as you can ascertain.