Alright so I know next to nothing about wine. The only wine that I've tasted and liked was a 10€ bottle of some gran reserva Chardonnay from Chile with fresh quince and vanilla on the nose and nice flavour, too. From what I've read, wines are supposed to have some aroma and some taste.
I live in Slovakia and in this part of country wine is not used in cooking. So in my family, wine has always been drunk only at Christmas, New Year, birthdays and such, and always either red wine with no bouquet that tastes exclusively of alcohol and tannins and nothing else (not even a trace - even though on the bottle it says bouquet/taste of vanilla, chocolate, strawberries, raspberries and what not, it's not there at all), or a similarly terrible sparkling wine. I guess that's the result of improper storage.
There's a rule that you shouldn't use wine in a dish if you wouldn't drink it, but I've never seen it explained. So what kind of wine is not suitable for cooking? Is it such wine that already tastes like vinegar or perhaps the red wine I described? If it lacks anything but tannins+alcohol if it's red or acidity+alcohol if white, can you cook with it? Especially white wines have caused me lots of troubles. Well it's probably partly my fault since those whites cost about 3€ in a supermarket chain, but they always made my dish distractingly sour. That's obviously not good. Is there anything special that you must do to the white wine when cooking with it, like reducing by half or simmering it longer?
Sorry for it being quite long and thanks in advance.