I cook with $3 wine and honestly can’t tell the difference, why do people insist on "good wine" for cooking?

Every recipe that calls for wine says stuff like "use a wine you’d drink" or "don’t cook with bad wine." But I’ve been using this $3 bottle from the grocery store for everything: risotto, beef stew, coq au vin, you name it. And honestly? It tastes fine. Like, really fine.

I get that wine quality matters when you’re drinking it straight, but once it’s simmered into a sauce for 30 minutes… does it really make a difference?

Anyone actually done a side-by-side test? Or is this just one of those food snob myths that keeps getting repeated?