Cooking wine usually has salt added, and often other things that don't need to be in there. Better to use a bottle of inexpensive (but not bad!) wine for cooking. The usual rule is "If you wouldn't drink it, don't cook with it!" But that doesn't mean it has to be pricey. After opening, a red wine will keep for a decent while on the counter, if you cork it back up well. We drink a fair amount of wine, so a 750 ml bottle usually gets finished with the meal. We do buy larger bottles for everyday drinking and use a stopper thingie that pumps the air out and seals the bottle to keep it fresh. But if you put the cork back in well, the bottle should last a week or so at reasonable room temp. If you're going to have it longer, put it in the fridge, but take it out early when you want to drink it. Reds don't give their full flavor cold. Most whites don't, either, and really should not be served ice cold.
