Scribblings from the Mitchy Side

Well on one hand it's a bit of a waste to use a good quality wine for cooking when really it's unlikely to make all that much difference in taste to the food exactly how good the wine is.
On the other hand if you get something good then not only can you have a glass of it with your food but you can have a drink of it while cooking your food and hell you might as well finish it off after you've eaten :-)
I say you should teach yourself to like wine and your problems will be solved (although you may gain other problems).

As to the sort it depends on what you are cooking but mostly a good strong red 'cause there is usually no point in getting anything subtle.
Have you any recipe in mind?

- Titus