I notice the emphasis here on bottled wine. I would agree with the idea of cooking with something that you would drink, but over here vast quantities of wine in what we call 'wine casks' or bag in a box (chateau cardboard), some of which, but not all, is quite palatable and would be useful for cooking, and a lot cheaper, for instance the 2 litres of wine costs roughly the same as the equivalent about 1 litre of the same wine packaged in bottles.
Also idea for cooking because you can draw off as much or a little as required.
Is wine packaged in this form readily available in North America?
Up here, usually three-litre boxes of both reds and whites, always domestics but in some cases really quite good if you know what you're looking for. You find out really quickly which of your guests is a stuck-up prig when you serve them from a box! Most of mine, of course, would just as happily drink it straight out of the box (if they could figure out how to pen it), but I have them cured of that. For the most part. In some cases. Well, the odd one anyway.
As to the subject at hand, I used to cook with (and drink) exclusively domestic wines from the Niagara Peninsula here in Ontario. Hillebrand in particular has a really good Merlot which slides down effortlessly and adds a really nice taste to anything you're cooking; for white, their Chablis is equally as good. That being said, I don't really cook anymore unless it's for guests, so I can't give you any recipes... but my spaghetti sauce and stews still get lots of red whenever I make them. The important thing is something dry and not too fruity.