What to do when wine is in recipe

A recipe calls for wine. What kind should you use?

For white wine, I like using a sauvignon blanc. But for a lighter-flavored recipe or one with fruit in it, dry riesling can be nice. Chardonnay will work, too, as long as it isn't a real oaky one.

For red wines, merlot or zinfandel are a little lighter in flavor, while cabernet sauvignon has more oomph.

A good way to keep wines around for cooking is to buy four-packs of single-serve bottles in white, rose and red.

— Kathleen PurvisMcClatchy Newspapers