Hey Zeta...
Red wine could be a very great addition to your recipes depending on what your cooking and the method being used.
For Beef dishes = Red Wine (Merlot, Syrah or Shiraz, Cabernet sauvignon, Malbec, Pinot noir, Zinfandel, Barbera, and Sangiovese)
Poultry and Seafood = White wine (Pino Gris, Chardonnay, Sauvignon blanc and Muscat)
Basically you deglaze (lift up flavorful crust from frying and grilling from the bottom of your skillet or pot) also to refine and add extra flavors to delicate sauces/dishes. Always cook for @ least 2 mins to burn off the alcohol and raw wine taste.
Your palate just have to be trained to open/accept different aromas and flavors.
About prices, the key phrase is "don't add to your food if it ain't good enough to swallow" so look for a good and full bodied wine.
2 buck shaw
Charles Shaw is very good if you have a trader joes store near you. the reds are great and good for cooking.
They sell for just $2.00. I'm a 2 buck shaw aficionado myself .
@Zara, I', jealosying big tyme.....
alhaji