Originally Posted by Steve Kroll
There's a saying that "what grows together goes together," meaning that some regional foods and wines have a natural affinity. For example, French Burgundy and mushroom dishes, or Italian Chianti and Osso Bucco.
But it's not a rule.
Just make sure it comes from a country you've heard of
Seriously, for everyday cooking, if your pasta sauce recipe requires, say Chianti or your French casserole recipe asks for burgundy then you can just choose a wine with similar characteristics.
You should always choose a wine for cooking that you'd be happy to drink. If it tastes horrid when you drink it it will make your dish taste horrid
- Garbage in, garbage out, as they say.