There's no single "best" — it depends on what you're making, but here's the principle: cook with wine you'd actually drink. If it tastes harsh or off to you in a glass, it'll taste worse concentrated down in your sauce. For most everyday cooking, a dry white (like Sauvignon Blanc or unoaked Chardonnay) or a light red (Pinot Noir works great) will do the job. Avoid anything labeled "cooking wine" from the grocery store — it's often loaded with salt and additives that'll throw off your dish. The acidity in wine matters most: it brightens flavors and helps tenderize meat when braising. That's why you want something dry — the sugar has fermented out, leaving you with clean acid that reduces nicely. A cheap, fresh wine ($8–12) beats an expensive bottle every time; you're cooking it down anyway. What are you planning to make? That'll help narrow it down — a beef braise calls for something different than a cream sauce.
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