I use any dry red wine that's cheap.
Here's a guideline from Bon Appetit:
"...many of our recipes calls for dry red wine, and in general, that includes Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz/Syrah, Zinfandel, Sangiovese, and Cabernet Franc".
When I want a generic sweeter wine I tend to opt for fortified wines such a Marsala, Port, or Madiera.