Want to add flavor and reduce the amount of fat you use when cooking? Try wine. Red or white, wine offers a unique character to entrees, and can also help to cut down on the amount of fat you use - in some recipes, you can substitute wine for part or all of the specified quantity of oil. I like to use wine when sautéing or pan frying, as it works well in place of the oil that it would typically require.
One thing to note: While cooking with wine can enhance flavor, you won’t reap the health benefits that wine offers - cooking causes a loss of between 60 and 95 percent of the alcohol content of wine, so few, if any, of the direct alcohol-related health benefits remain.