When a recipe calls for Wine??

[Visitor7]

I just use a full bodied red wine which isn't too expensive that I keep for cooking with.

[feeb]

I buy ones with screw tops!!!

That way I put a bit in cooking and put away for later!

Tend to only use red wine in cooking as dont often cook things that ask for white wine.

[~Kim~]

next time you go to a bottle shop ask them if they have any single serve pouches or clean skins. Both are made specifically for cooking and keep well.
Both come in red and white.
If you live near any wineries, they will often sell of excess clean skins for next to nothing.

[Bathsheba]

There are some nice small 1 litre casks around. I can't recall the brands... but there is a series with lots of black on the packaging that I know is quite good (had it at a friends for a BBQ).

I find that it's more important that the wine is actually good the more the recipe calls for. If it's just a dash, like in a sauce, then maybe you could get away with an average wine... like in a stroganoff.... which has lots of other flavours vying for attention. But if you are cooking, say, Coq Au Vin where you use the whole bottle it's very important the wine is good!