It is important when cooking to use a wine that you would be happy to drink, otherwise the flavour is likely to be unpleasant. But there are further complications, such as the wine's degree of sweetness or acidity.
White wine is fundamental to risotto and fish stock and terrific splashed into tomato and seafood sauces.
Sweet uses include jellies and sorbets. Simmer it for several minutes to burn off the alcohol taste