Cooking with Wine from: the Beef and Steak site.

If you are in your kitchen and don't have any spices to flavor a beef, steak or seafood dish, use a glass of wine
    - it is a great way to enhance sauces, dressings, meat and
      seafood, and even baked goods.

Traditionally, there have been strict rules about pairing food and wine, both for drinking and for cooking
   - white goes with fish and poultry and red with meat.

Recently, however, there has been a tendency to experiment, and red wines are used to sauce poultry dishes.

Wine can add a subtle flavor or a forceful edge to a dish, depending on the cooking procedure.

In fact, if wine is added at the end of cooking, it will preserve most of its aroma and flavor, but if it is simmered for a long time it will lose flavor and aroma and evaporate.

Alcohol begins evaporating at the low boiling point of 172°, so there is no alcohol left in cooked wine dishes;
   - People cannot get drunk by eating your beef, steak or
      seafood prepared in wine!

Original Article from: http://www.italiancookingandliving.com/food/fast_easy/cooking_wine.html