maleficent

The rule I always follow is that if I wouldn't drink it I wouldn't cook with it...

But that said, there are some pretty good inexpensive wines out there. For whites, like I'd use in Scampi or other light dishes.

In my kitchen right now, I've got a Semillon from New Zealand that I paid about a little less than six dollars for, and it's quite good. First glass in the bottle always goes to the chef.

For heavier dishes, or tomato sauces I'd use a Malbec or a Pinot Noir from South America - good wines that are nice and inexpensive.

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