I do a fast and easy “Sherry Pork” that everyone loves and requests frequently….which surprises me because it’s so easy, but it is tasty. Get some pork loin and cut it into 1” cubes. Toss it into a hot pain with a splash of OO, brown for 3-4 minutes, then add 1/4 to 1/2 cup wine (I use sweet sherry). Don’t know if that wine will flame, but Sherry is fortified and does, so I always put a match to it for a little “flare” literally and figuratively. Stir-fry it a bit until the win reduces then serve over egg noodles, rice, or simply in a bowl with tooth picks. Very good stuff.
Also, you might want to try a red wine and left over rice reduction like I did with a cheap Blackberry Merlot. It adds a nice color to the rice and a nice flavor. Kick it up a notch if you like it hot by adding peppers, hot sauce, or a pepper mash. Simply take 2 cups of left over cooked rice and stir fry for a minute or 2 in butter or oil, then add 1/2 cup of the wine and keep stirring till all of the wine has evaporated and colored and coated the rice. Maybe add a splash of lemon juice or vinegar for tartness since your wine is so sweet. Adding onions is also good. Nice.
You can also reduce about 3/4 cup of the wine down with some dry or wet mustard, garlic, and a splash of vinegar to make a nice coating for fried chicken wings or grilled chicken pieces.
Reds are often used in stews and mushroom sauces for steak, but if it is that sweet, I’m not sure about it. Maybe adding salt, vinegar or even Worcestershire sauce will balance that out enough to be used in a stew, mushroom sauce, or even a beef marinade. I'd definitely try the W sauce or even soy in the mix!