No, but the dish will taste better if red wine is used. If you don't want to consume alcohol, you should know that cooking drives off either all or most of the alcohol found in the wine. Even many non-drinking alcoholics consume dishes that contain red wine (or other Alcoholic Beverages) as an ingredient.
It will change the taste.
i would say no, because red wine could be dry or sweet and sherry would not have the body to create a sauce if this is what it is intended for.
Yes, it is not necessary to refrigerate red wine vinegar, as it can be stored at room temperature in a cool, dark place.
Brown bottles help prevent oxidation of red wine by exposure to light. If the wine is protected from light by another means (e.g. storage in a barrel), the brown bottle itself is not necessary.
The british call it "Claret"
You can but it is stronger in flavour so don't use as much.
Some traditional German recipes that feature spiced wine as a key ingredient include Glhwein (mulled wine), Feuerzangenbowle (fire tongs punch), and Rote Grtze (red berry pudding).
A wine filter is not necessary for any wine once it is bottled and packaged. It is safe to be consumed if it is sold to a person in stores and can be consumed without any extra filtering.
Not in the same measure. Recipes calling for a cup of burgundy are not uncommon, whereas most recipes using Marsala will call for two to three ounces at most. Marsala has a much more distinctive taste than burgundy, and hence should be used more judiciously
A suitable substitute for veal demi glace in recipes is a combination of beef broth and red wine reduced down to a thick, flavorful sauce.
I would not recomment it. Sherry is a fortified red wine. You can use vinegar or lemon juice in most recipes calling for white wine.
There is a wealth of resources available online for cocktail recipes and a good website that is a favourite would be All Recipes. A cocktail recipe book at your local bookstore would also be a good alternative.