I have some stewing beef in the freezer I need to use, so I am intending to make a summer stew tomorrow (with white wine, instead of red, not that I hardly ever put wine in anyway cos we don't drink red ). And what would be the best sort of wine to use? The recipe calls for 'dry', but that doesn't help me one iota. I don't want something expensive, the only thing I have heard about cooking with wine is not to use something that you wouldn't drink 'cos its nasty.

I only need to use about one cup worth of wine, and short of drinking the rest myself (which as you can see, I am not allowed to do , but would love to), how long will white wine keep once opened? And I keep it in the fridge, right? Sealed or unsealed? If I am lucky, the Man may have some, but he hardly ever drinks, just so he can stay triple zero BAC for work.

And since we're on the topic, all the same questions for using red wine in a stew too, please... Thank you.