Use wine of a reasonably good quality in cooking as the flavour is heightened during the cooking process, so a cheap wine will only taste worse after cooking.
Store in a dark place, fridge or wine cellar until opened, then store in the fridge.
Tips & Tricks:
If you are worried about the alcohol content of wine, in cooking most of the alcohol evaporates, leaving just the flavour behind. The longer a dish is cooked, the less alcohol is retained.
Don't add wine to a dish just before serving. For best results, the wine needs to simmer with the dish for at least ten minutes before it can impart its flavour.