The idea of using wine as an ingredient in cooking can be apparent as a profligacy. Unless the dish calls for a fairly expensive bottle, I would stick with incorporate left-over wine, or well made' daily styles. A splatter or 2 of wine can actually give a lift to a dish. There's nothing relatively like a slow-braised casserole, where the wine is the main liquid ingredient. Many dishes simply cannot be made without wine: Coq au Vin, comes to mind but wine can also be extremely versatile in the kitchen. It can be used to de-glaze, for macerating and marinating food, and for poaching. Wine instantly adds texture and flavour to a dish.
