I think that, over time, I must have cooked using nearly every variety of alcohol available. Most of the Italian meals I prepare include wine as a part of the recipe and, of course, at the dinner table. I've even used wine in puddings. German recipes that I prepare often get a shot of wine, or beer, and I use cognac in my bouillabaisse. Cooking does not, of course, remove all of the alcohol but the amount of alcohol remaining is so small that it doesn't rate for quantification. Red sauces for Italian dishes are, almost universally (IMHO) incomplete without wine in the recipe.
Your question, "Does it depend on what your making or does it depend on the type of taste you are trying to aquire?" left me cold. I can't remember the last time I used a "recipe" and followed it precisely, and every "recipe" is intended to produce a "taste" (flavor) that pleases the individual or guest(s).