Oyster Bay is one of my absolute favourite wines, as is Queen Adelaide because of it's inexpensiveness! :thumb:

Just like Anticipation said, I pretty much only use whites for cooking. I've found that with reds that a consistent flavor profile is rarely found within a single the grape varietal. There's so much variation even amongst varietals of the same region, but I mostly like old-vine red Zinfandels, malbecs, and Chiantis. Sometimes I'll get into a Chardonnay if it's really dry and oaky, or a Johannesburg Riesling, but that's about it for whites.

Care to elaborate? Im curious to know how this is done.

White wine is usually used in cooking as a marinade, a cooking liquid, or as flavouring for a finished dish. It's usually used to strengthen the flavour of the food you are cooking rather than mask it. I usually use white wine when I'm making sauces or marinades. While I'm cooking the sauce on the stove I'll splash a bit of white wine in.

There are trillions of uses for it in cooking, though. And I'm no chef so I don't know that much about it.

There's lots of ways to implement wine into cooking. I like to make a nice white wine bechamel using some heavy cream, white wine, garlic, butter, salt and basil. I usually eyeball the ingredients so proportions are a little difficult to convey. I also like to pan sear fish in white wine (usually white fish). Incidentally red wine can be great to cook with especially with fatty red meats and tomato based sauces. Add red win instead of white to the Bechamel above and you have a nice rose' sauce. Throw that over some tortellini with button mushrooms, spinach, and Andoui sausage and you'll find it quite amazing.

Scallops pan seared in white wine then thrown over pasta is amazing. God would eat it. You can also toss some wine in with Marinara to add to the sauce. Those two are pretty easy.

I think Im going to try what you mentioned with pan frying the fish. Sounds tasty.

I can only drink red wine. White is too gaseous and sour for me. I love the warmth red gives you, makes me feel all fuzzy.

You just made me drool on my desk.

I don't drink red wine even though I will drink pretty much anything else alcohol related. I have tried on numerous occasions but it just doesn't do it for me. I like drinks cold simple as that and yes, I am a philistine.

White wine: As long as there is 2 bottles to drink then it doesn't matter how bad the first glass is, I quickly become acclimatised to it and drink away!

I like:
Sauvignon Blanc
Chablis
Chardonnay
Meursault

I am much more choosy about the harder liquors but still profess to having no class.