sulfites
Yes, mainly around neck and throat, more common when drinking cheap or cask wine. It is the preservatives they put in the wine, change to a different brand.
Yes, as long as it does not contain preservatives like potasium sorbate. Google the unnatural ingredients and see if they are preservatives.
Probably not. The acidity in the wine would likely cause the cream to curdle.
White cooking wine is supposed to taste like a dry white wine, while a sauterne cooking wine will be much sweeter. Sauterne wines are dessert wines, so are very sweet; but add nice flavor to sauces for meats such as pork or chicken. I prefer to use real wine, not "cooking wine", and the commercial made cooking wines are full of preservatives and are usually sweeter than the real thing. Just remember to use a good wine, one you would drink, because when you cook with it, it will reduce and concentrate in flavor. If you start with a bad tasting wine, you'll just end up with a concentrated bad tasting wine.
No. White wine vinegar is white wine that has been aged after its shelf life. Basically, vinegar is spoiled wine.
Probably Hock wine (i.e. German white wine) !!
White refers to the color of the wine whereas dry refers to the sugar content of the wine.
Yes, riesling is by definition a white wine.
Red wine marinade looks pretty common- see below sites
Well, depends on the meat. Red wine for red meat, white wine for white meat.
Chardonnay is a white wine, but not all white wine is chardonnay.
Dry white wine is normally used for savory dishes. Sweet white wine is rarely used in cooking.