You may have needed a burgundy versus pinot noir.

And there's Julia Child who advised if you wouldn't drink it in a glass, then you shouldn't add it to your cooking.

Milk or cream can ruin most any dish for me. Not exactly allergic, but close. I am thankful that I can eat most kinds of cheese.

Do you drink wine on its own?

to add a level of flavor in a lot of my cooking, especially with beef... white wine with chicken. I am very lactose intolerant; I do watch how much dairy I consume, because I ADORE cheese of all kinds. But I can (and have) even overdone on those. Thank the gods for Lactose free milk... and it's not just Lactaid any longer. Hubby picked up a house brand the other night! And I love Fairlife milk... it's got a smoothness that I find the other's lacking in. I still use milk when necessary, but it's the lactose free, so I can enjoy supper and not worry... and maybe have a small piece of cheesecake for dessert!

I have to say that Julia Child used WAY too much booze in her recipes, whether it's wines liqueurs, brandy, gin, or anything else. I think those recipes were developed in the bad old days before refrigeration when you'd want to disinfect meat that was starting to turn while covering up the ff: taste. Today we can cut the booze down to where it flavors the dish without overwhelming it. I usually cut it in half or even down to a third.

hippo hash?
Haricots served in a Homberg?
half horsemeat?

ended up washing the burger off for a good tomato sauce and binned the rest.

I still like hippo hash.

I just don't like that corporate, focus grouped flavor profile. I stubbornly cling to my own cooking. Other people also seem to like what I make so no reason to buy a box-o-crap instead of assembling fresh food.

I'm not a culinary saint, of course I use some convenience stuff like mayo, French frries, and I've had to get pre breaded chicken since nothing sticks to skinless, boneless stuff (which pisses me off) and jars of Better than Bouillon.

im going to reheat the whole mess and use a cup of milk and go from there! raise a glass to thee!!

Maybe with a few spices, too.

I use red wine in things like stews that will be simmered for hours, or in tomato sauces to extract some alcohol-soluble flavors from the fruit (and just a glug or two). I think long, slow cooking mellows out the wine, which can be harsh. I usually use left-over wine, or a cheap bottle from Trader Joe's.