So, I decided to answer the question asked on Hubpages, "How to use wine". Having sold wine for several years in a previous life I have a good working knowledge of the various types of varietals, their flavor profiles and unique qualities.

I also love cooking and figure this topic allows me to make some cool dishes too! A win-win for sure.

Wine selection

Now this won't be an exhaustive list, but it should give you a good idea of what to do with whatever you have on hand.

First and foremost you should choose something you would drink in the first place. In fact the more experience you have with the wine itself the easier it will be to pair with the dish. This goes for white, red, dessert or main course. In theory I generally agree with pairing your drink with the food your eating but I truly believe you should enjoy what it is you are drinking and not "worry" about whether or not someone "thinks" it pairs perfectly.

Honestly, initially when you are trying to cook with a wine you have on hand it doesn't matter if it is Pinot Noir, Cabernet Sauvignon, Chardonnay, Albarino from Spain or a blend from California that you love, just stick to some basic rules so that you can be willing, in some cases, to break them and you will be fine and will learn in the process what works best for the meal. White wine with seafood, pork or fowl and Red wine with beef, lamb or other heavier meats. This will mostly keep you on the right track with choosing a wine but there are subtleties. Read below to get a better idea of the uses and inspirations from recipes that come out of using wine.

Side note: Unless your going to do a particular pan sauce like a Marsala which calls for Marsala wine to use in the recipe then the general rule is that cooking wine is cheap and full of salts and additives so just stay away and find an alternative.

Here are some traditional pairings of wine for cooking:

Young, full bodied red wine
Red meat, red meat dishes

Young, full bodied, robust red wine
Red sauces

Earthy red, full bodied red wine
Soups with root vegetables and/or beef stock

Dry white wine or dry fortified wine
Fish/shellfish/seafood, poultry, pork, veal

Dry white wine or dry fortified wine
Light/cream sauces

Crisp, dry white wine
Seafood soups, bouillabaisse

Sweet white wine or sweet fortified wine
Sweet desserts

Dry, fortified wine (i.e.: sherry)
Consommé, poultry, vegetable soups

Reductions

1/2 to 3/4 cup raw wine = 2 tablespoons of wine reduction

My understanding is that to properly reduce wine and capture the most flavor it is wise to take your time. When I say that I don't mean that you can't do a quick reduction if time is of the essence but just that there is a difference. In any case keep in mind the idea is that you are enhancing the flavor of the dish.

Marinades

You can cook out the alcohol, or not, and add all kinds of good spices/herbs to make killer marinades using white or red wine.

Any marinade that contains acid, alcohol or salt should not be used for to long, because it will "cook" or denature the food in it. Marinades that contain no salt, acid or alcohol can be marinated overnight or, in some cases, longer. Just a heads up

Soups

I don't even know if I want to get into this. There are so many! For a clear broth do white wine and for a dark broth use red. Get crazy!

• Here is a nice Bouillabaisse

• Or a Bodega Bay Cioppino

Sangria

Just mix up some fruit with a cheap but tasty red or white wine and enjoy!

• Here is a link to some nice recipes for Sangria.

Mulled Wine

• Here is a great mulled wine recipe

Quick Beurre Blanc:

Ingredients - Makes 2 cups

• 3 ounces shallots, peeled and finely chopped -
  
• 1/2 cup white wine vinegar -
  
• 1/2 cup white wine -
  
• 4 tablespoons heavy cream or other liquid replacement -
  
• 1 pound butter, cut into 1 inch cubes

Salt and pepper to taste

Directions

In a heavy sauce pan combine shallots, white wine, and white wine vinegar. Simmer mixture gently until nearly all liquid has evaporated. Check saucepan to ensure that it has not browned. Browning will discolor the sauce. Wipe off browning with a wet towel. Add heavy cream or liquid replacement. If cream is not being used, an equal amount of water or other liquid must be added to prevent sauce from becoming too thick. Add prepared butter. Over high heat, whisk sauce until butter has melted. Season to taste. Add a few drops of wine vinegar if sauce seems flat. Add butter if sauce is harsh or acidic.