You will be one of the lucky few of us with a dedicated aging room. I personally would never want to age beef and cheese in the same enclosure. Dry-aging beef is, like someone said, controlled rotting to a degree, so you may get some unwanted flora (i.e. bacteria) in the environment that may not be benefical to the cheese. Also, while the humidity target is near 80 to 85% for both I think the optimum temperature for dry aging beef should be lower than what is optimum for cheese. I've made cheese, aged beef and beer but not wine so I can't comment on that, but because the bottles are sealed I would think they would be quite happy co-habitating with your cheeses . Also I remember seeing a post here of a great looking cave with a stockpile of cheese and wine (I'll look it up and post a link).
Good luck with the new house!
That may have been my aging room/cave.
I have no problem doing it all in one room , the temps for cheese and meat aging are roughly the same , but I have an enclosed aging chamber in the room for my natural rind cheeses , the rest are coated/waxed anyway , so contamination hasn't been a problem.
I only do cured meats once a year , usually for a month or so in the fall , but if you had racks of exposed natural rind cheeses and meat hanging all year , I would definitely want separate rooms.
Once the wine is bottled , it's not an issue , I don't ferment my wine in there tho , that's done in a separate room.
As I'm pursuing a small business in cheese , they will all have to be separate by law eventually , but right now I have to make the most of what limited space I have.