I think the wine advice got misunderstood somewhere. You shouldn't cook with wine that is not of drinking quality, not wine you wouldn't drink because you just don't like the flavor. They mean different things. The wine advice is really referring to not using cheap nasty stuff that is labeled as "cooking wine" and since it's usually is shelved with the vinegar, that should tell you something.
I also don't separate my colors either as I just wash everything in cold . I do separate my delicate weight items and either do a separate load or toss them in a lingerie bag. I do wash new brightly colored items alone and with white vinegar to help set the colors.
Well, yeah, I know that "cooking wine" is like the nastiest stuff and you should never cook with it. But I really do think that they mean regular wine too.
For example, here's an article from Wine Enthusiast about cooking with wine:http://www.winemag.com/cooking-with-wine/
From the article (bolding mine):
The Quality Consideration: You may be hesitant to cook with your most prized red wine but be careful not to use absolute plonk in your dishes. If you wouldn’t drink it on its own, do not cook with it! Cook with a basic bottle that you might enjoy in a casual setting.
And another site which actually has two separate paragraphs about it, one for "cooking wine" and one for "wine you wouldn't drink".http://www.cookinglight.com/entertaining/wine/cooking-with-wine-00400000001386/
Avoid using cooking wines.
Clearly there are far better choices than so-called "cooking Sherry" or other liquids commonly billed as "cooking wine." These are made of a thin, cheap base wine to which salt and food coloring have been added.
Never cook with a wine you wouldn't drink.
A poor quality wine with sour or bitter flavors will only contribute those flavors to the dish. Julia Child once said, "If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one." It's worth the investment to buy a quality wine. Just don't forget to sip a little as you stir.
So yeah, the conventional wisdom is, if you buy a bottle to drink, take a sip and don't like it, toss it. Whereas in my kitchen, that wine goes into the fridge and I use it within a couple of days for cooking.