I have read several posts where the complaint of wasted wine used in a recipe came up. I was surprised as wine has an amazing shelf life and even "soured" can be used to cook and even can. If you don't drink much; wine freezes well for recipe use, that way you don't have the concern of souring, better yet don't use wine experiment with herbs or mustard even vinegar's.
The best tip is to never cook with something you would not normally eat/drink. Seems obvious but as an educator I oft times find that when people "hate" a food that is gospel and no perfect preparation will change their mind.