There is no such thing as "cooking wine." You cook with wine you would drink. I am not suggesting you cook with a 2000 Pauillac Grand Crú—but the wine needs to be drinkable. If the recipe wanted vinegar it would have called for vinegar. Nuances such as tannin balance might cook away, but the underlying flavor will not. I generally suggest cooking with high quality, but perhaps younger, issues.
Similarly, you cook with alcohol worthy of a cocktail. While cooking with Grey Goose might be excessive, using Tarkov is not going to win you any awards. When a recipe calls for vodka, it is generally to use as a deglazer or a solvent. You want the alcohol without the flavor—hence the use of vodka and not, say, tequila—and cheaper vodkas are anything but tasteless. SKYY and Smirnoff are good mid-priced bets.
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