As seen in the Oregonian - October 26, 2003
Use fresh wine that is ripe, clean and flavorful, and without too much tannin. Otherwise, when cooked down, the tannin will distract from the dish.
For whites, avoid oaky chardonnay. Read the wine label carefully. Don't buy anything that denotes new oak, oaky flavor or lots of spice.
Look for adjectives such as crisp, light and stainless steel fermented.
Shop where there is someone knowledgeable about wine. Their advice is invaluable.
Never use wine that's been tainted by the cork; your sauce will taste like wet cardboard.
Never use an open bottle of wine that's been sitting out too long. The food will have a vinegary taste.
-- Sara Perry - Oregonian