Typo? cab blends?
A bit off topic perhaps, but w/r/t reds, I pour bottle sediment into a plastic container and freeze until ready to use. Works for me and I’d rather use it than pour it down the drain. The chef is obviously correct about drinking the wine after it’s cooked but that’s not what’s going on here. You are burning off the alcohol and reducing the wine to integrate with the other elements of the dish.
Well to start, I rarely, if ever, drink domestic Sauv Blanc. An easy caveat to my post would be that most cheap domestic Sauv Blanc is only 75% SB anyways 
. Too fleshy, too much grass, too much flowery notes and generally not enough acidity. Also extremely high variances from producer to producer. It is not a neutral grape and tends to impart unintended flavors. French Sauv Blancs tend to have too much mineral which detracts when cooked down. Though clay based terroirs can sometimes be suitable. I like subtle flavors but I guess if you are drinking domestic wines with robust meals that would not matter to you. This is not a slant as when I drink any domestic, I tend to go for more straight forward pairings as they tend to work best. I can’t think of anything better than a Macon, a Petit Chablis or a SW French (Ugni Blanc dominated blend) from a less ripe vintage. Read NEUTRAL grapes with good acid/ fruit balance.
Well maybe Vermouth as others have mentioned
Nope. Wines blended with Cab Sauvignon is what I meant, be it the traditional bordeaux blends,Cab Franc, Petit Verdot, Merlot, etc or the other new world blends that are out there (Syrah, Sangiovese, Zin, etc).
I cook with Pinot Gris and Pinot Noir, two low oaked wines at inexpensive prices, tend to use Trinity Oaks for both. Sometimes I use Zin if I want a bit richer.