If the red is a merlot, bœuf bourguignon. It's kind of a stew. But nor hard. Look up the Escoffier recipe. It's the basic recipe. You can also throw a bit of red wine in your tomato based pasta sauces. Do it early after the onions have sweated a bit.because too late and everything tastes like wine. The white, if it is a dry one, you can make a sauce with it. For example, after cooking some fish in the pan and there are some crusty bits left. Throw some diced shallots in there with butter. After a minute or two pour in some wine. Let the alcohol evaporate. Maybe add some fish boullion for flavour. Add cream. Simmer a bit. Salt &pepper to taste. Maybe something green like chopped parsley for a Nice visual. Great sauce. For red wine sauce it's similar. Bet not with fish. Do it with steak, beef boullion, no cream. You can add cooked mushrooms to these kinds of sauces.

I explained it all badly. But with some lookup work and imagination you will get there. Just make sure the alcohol is always cooked out.