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.
Red wine should be stored between 14 - 18 degrees Celsius, and served at between 15 - 18 degrees Celsius. Do not keep in the fridge, but light chilling may be required to reach a suitable temperature, as room temperature varies in different places.
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.
Cooking Tips: 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.