cooking wines

[Tyrrell]

When cooking I like to drink powerful Syrahs for reds and really fruity Rieslings for whites, but most often I just take a nip of whatever I'm going to serve with the meal.

But more seriously, I imagine that the best wine would be heavily dependant upon the particular dish that you are cooking. Some of the other people here regularly advise against cooking with wine that is too heavily oaked because they claim that you get the aroma of the oak rather than that of the wine.