Now, if you're sincerely interested in cooking with great wines to have read this far, but you are not enough of a cook to have any clue what I am talking about, cheat. Add a glass of good wine to a cup or two of not very strongly flavored, simple sauce that you have simmering gently on the stove. Turn the heat off. A good simple sauce to enhance with a strong young red wine starts with fresh tomatoes simmered down slowly in olive oil until they collapse into a savory paste, at which point you can add herbs and garlic and onions and simmer down some more. If you feel like experimenting, throw other things into the sauce that the taste of the wine reminds you of.
Fruit works surprisingly well.
So do peppers and olives and savory vegetables. You can do quite a nice thing with an herby, peppery Sauvignon Blanc by adding it to a basic light cream sauce and throwing in diced bell peppers and freshly ground black pepper. Italian herbs work wonderfully with a full-bodied, tannic red. You can experiment with lemon, lime and orange to bring out citrus notes in a Chardonnay. Essentially the same principle applies to flaming off liqueurs and spirits as to reducing wine.