I don't fully agree with the idea that cooking destroys the nuance and flavor of wine. that being said, you will never see me pouring a $500 cup of wine into a sauce. However. when you properly reduce wine in a sauce, you concentrate the flavors, making nuance decrease, but, intensifying both positive and negative flavors. tannins become more bitter, sugars become more sweet, things worth remembering.
i love using ports and sherries in sauces, especially with pork and chicken. a sherry reduction built on the fond and drippings of a roasted chicken is an amazing sauce for a properly roasted chicken. Tawny port spiked with dark cherries and pork jus, reduced and fortified with butter dresses a pork tenderloin beautifully.
i reject the rule of red with red and white with white, done properly, a red can be brilliant with chicken, a champagne will work wonderfully with filet...