Since ancient times, wine has always been a good partner in cooking.
It gives flavour and aromas to the food, gives acidity and body, and also colour to the dishes :-)
Many think that cooking with a left-over or cheap wine, maybe even oxidate, will not influence the dish outcome (it is only to give that thing to the meal, they say).
The quality of the wine, instead, is essential: a cheap wine will only add bad flavours and aromas to the food.
As a basic element in the kitchen, the wine is often used simmered until it reduces, making the dish more thick and creamy.
Have you ever heard of the "drunk cheese"? Well, it really exists! Wine is also used in cheese making, or to marinate the meat, making it softer, and to prepare sauces.
Many traditional recipes, sweet or salted, have wine in the dough. Thanks to the yeasts in it, it would contribute to make the dough rise better. 

What is the right wine for cooking?

Usually white wines are used for making soups, fish and vegetable dishes, while the reds are perfect for stew and braised meats. Rosè wines can be used both for fish and meat.
If you don't know which wine to choose for making pasta or risotto, it's easy: choose the one you like more!
Talking of sparkling wines, you absolutely have to try out the Champagne risotto!
According to the tradition, sweet and passiti wines are used in sweets, creams and fruit salads.

Now, just try new recipes...and do not forget that the best soultion is often the match with the same wine used in your recipe! :-)

Cheers!

VM