First,  use a quality wine for cooking . Second, all meats needs to be brown off first before a wine is added. Make sure wine is added at half way or at the end of the cooking process when all meats are thender. For sauces cooked with wine, simmer until all alcohol evaporated and reduce its volume by half then thicken for consistancy. Cooking wine will not only bring out the flavor but also its acidity.
Tip. For concentrated flavors when cooking with wine simmer for longer periods of times before you thicken your sauces or gravies .

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