In the kitchen, wine should be considered a flavoring like other flavorings. The alcohol in all wine spirits evaporates when the boiling point is reached in cooking so that only the flavor remains.
But the flavoring of a dish must not be too strong; it should blend in with the other flavors. For example, if a dish tastes noticeably of salt, pepper or cloves, you put in too much. The same goes for wine. The chief flavor of a dish to which wine has been added should be that of the fish, bird or meat on which the dish is based. Most people use far more wine than is necessary to round out the flavor of what they are cooking.
In cooking main dishes or dishes that are not sweet, use a dry wine, preferably the wine you are going to drink with the meat. But don't cook with rare, exquisite or expensive wines....use a good ordinary wine. Save the rare, expensive wines to drink and enjoy.
The standard rule of white wine for white meats and red wines for red meats does not have to be followed in the kitchen any more than at the table. Poultry, veal, beef, pork, lamb and sauces are excellent with either white or red wine; the flavor of the dish will depend on the wine used. The one exception is fish, which generally tastes better when cooked with white wine, though some famous French dishes call for red. White wine results in a more delicate flavor; while red wine imparts a more robust flavor to a dish.