Wine can add colour, richness, acidity and body to sauces, stews, soups, and casseroles. It is also an ingredient in many marinades. To be successful, a wine should not be completely devoid of fruit or, even worse, faulty, Neither does it have to be the best bottle in the cellar. Research shows however, that the better the wine, the better the final result.
If you are looking for a successful match between the wine in your glass and the wine in a dish, it makes sense to use a wine with similar characteristics. A good cook will consider the individual facets of a wine before incorporating it into a dish. Alcohol will be boiled off when added to a hot pan but care should be taken when making iced desserts as, if too much wine is added, alcohol will lower the freezing point and the dessert may not set.