Kitchen Myth?

Like so many others, I've lived by the "never cook with a wine you wouldn't drink" rule. Planning a meal for tomorrow that involves a significant amount of wine (details after the meal actually happens), I'm in a bit of a quandary. Do I continue behavior that has worked quite well for me in the past? Or do I (courtesy of the NY Times) stop living in my urban-myth-type world? Do I risk my friends' taste buds in the pursuit of truth? Or do I take the safe way out?

I haven't decided. I think it will come down to the wire.