It all depends on what you are making and what you are drinking!
Some people reach for the cheap bottle that's in the door of the fridge when making a braise, where the wine will cook for a long time.
Others use the type of wine you’d serve with dinner to make the dish. Even better, unless you’re pouring something rare or expensive, buy an extra bottle and cook with it. When you’re cooking with red wine, watch out for tannins. When concentrated in reduction sauces, they can become harsh. Fortunately, proteins found in meat and dairy declaw tannins like milk does tea.
Wines contains sugars, acids, and tannins, and each of these will show up on the plate. Subtle characteristics, by contrast, normally disappear with cooking. To maintain balance, check your recipe for acidic ingredients like lemon juice or vinegar and cut back to make room for the acid in the wine. This is especially crucial when cooking with white wine. For delicate fish or vegetables, a dry non-oaked wine works best. If your recipe is packed with onions, carrots and tomatoes, there will be plenty of sugars in the pot, so cooking with a fuller-bodied, less dry red or white wine can integrate perfectly.
For deeper flavors, experiment with fortified wines like Port, Sherry, Madeira and Marsala. Michael Schachner offers some helpful tips and recipes on cooking with fortified wine in this piece.
Cook with a wine you would drink. Do not use a wine to cook if you would never drink it in a glass or serve it with food. •Start with a basic red or white wine. An example of a good white to cook with is Sauvignon Blanc. Try Chianti or Cabernet Sauvignon for a red.
•Avoid using wines that are labeled "cooking wines." These wines contain a lot of salt and other additives and you would never drink them in a glass.