A lot of people overlook the fact that some white wine is made from red or black grapes ..... it is the skin that makes red wine red .... not the grape juice. All grape juice is pretty much the same colour.

So I'd be more inclined to judge what wine you cook with as being more dependent on what proteins you are using. And a good rule of thumb is to cook with what wine you'd choose to drink alongside the completed dish.

One other thing. I'm not ashamed to say that many of the dishes I cook with wine I use Noily Prat. I sometimes use a red vermouth when makeing sauces for things like steaks if I'm in the mood for that type of steak. I use it for sauces etc and of course it keeps well in the fridge and is therefore always available for cooking as well as the odd Dry Martini. No good for dishes calling for whole bottles of wine but the great thing about cooking with vermouths is that they have really interesting herbs in them and as long as you are light with them they can add some distinctive tones.

So always keep two bottles of vermouth in.