So many great ideas posted here....
There is a dish I make which is called “Champignons Laperouse”. . It originally calls for port but you can easily substitute your wine.
The recipe calls for mushrooms and for added flavor some truffle . If you do not have truffle or truffle oil then just omit it. It is a wonderful dish using hollandaise sauce. (button mushrooms or you can use what you like)
If you are looking to use it with red meat you can try a sauce with just a few ingredients like: a couple of scallions , some stock, 1 tsp of dijon mustard, a few tsp of flour, salt & pepper, some wine...
For mussels ( if you like mussels) , a tomato sauce which is spicy , a hint of garlic and sweet.
Olive oil, onions, garlic, tomato sauce , chili pepper (to taste) salt & pepper and your wine. This sauce can also be used with pasta dishes.
Then there is a sauce using rosemary and the flavor gets cut with your wine, great for
lamb.
Just some ideas.....