White - I'd prefer to use a sauvignon blanc, but I like to use boxed wine for cooking, and I can't find a boxed sauvignon blanc. I like boxed wine for cooking because often recipes use just a little wine, and I don't necessarily have a bottle open. Boxed wine stays fresh once it's opened for a long time. You can get pretty good boxed wine these days. I use a Pinot Grigio; I dont know the brand off the top of my head. It's not Franzia, but it's widely available.
Hm, I don't cook with red wine very often. I like medium-bodied reds for cooking, like a merlot or a blend. Cabs are too heavy, pinot noir is too expensive.