As we all now, wine is common in allot of cooking . I see some putting wine ,directly into cooking liquid . I never did it that way , I was always under the impression, that wine had to be added to a hot pan . And be reduced buy half or more ,or the dish would taste like just that ,wine ! The recipe that I was watching was a short rib recipe , and the meat cooked in the oven for over two hours I guess you can get away with it and slowly boils for a long time ?