I substitute red all the time since I generally don't want to open a bottle of white since I won't drink it once it's open. Once in a while I'll go buy a 4 pack of mini bottles of white (Sutter Home maybe?) to have around when I'm cooking something that red really won't work for (like risotto).

cooking wine is yuck.

Fancy cooks will tell you to never cook with a wine you aren't willing to drink, but I don't drink any white wine, so it doesn't bother me to just use the cheapest possible bottle.

Two buck chuck is your friend