This is a little bit different than pairing wine to go with the finished meal because wine tends to change just slightly when it is cooked. For starters the alcohol evaporates and the sulfides dissipate into the air too; also the flavors are concentrated. A slightly oaked wine may taste lovely when drank with a fish dish, but trying to add that wine to the sauce of the fish may result in the oak flavor ruining the lemony lightness of it. In general though picking a wine to cook with isn’t a fine art; it just is as simple as picking a wine that tastes good and than giving a try. Sometimes cooking ventures don’t work, but a lot of the time a person’s mouth knows what it wants and will guide the making of the dish.
Cooking with wine does have a few little rules, or rather hints that should be followed to make the meal go smoothly. Only use wine in one dish, making all of the sauces and marinades in a meal from wine can get very monotonous, even if different wines are used. The wine used in the dish being served does not have to be in the wine decanters 
on the table, it is okay to drink a different wine than what was cooked with. But above all it is about flavor and enjoyment, so follow recipes at first than get a feel for cooking with wine; than impress people.
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