I used Lambrusco this time around because it was the only Italian wine I could get close by my rural area. I have two bottles of chianti for the next batches, but going from this cheese, and because there is no hint of the wine, it would appear that the wine style you use probably wouldn't matter. There appeared no sweetness from the Lambrusco.
I left Tomme au Marc in both red and white wine for two months (different batches of course), but it wasn't a lot of wine (perhaps a cup). Both cheeses were harder than cheeses ripened without the wine (e.g. a normal tomme), with the cheese in red wine harder (but only just) than the one in white wine.
Next Crosta Rossa I do, I think I will steep it in chianti as per Debi's recipe, but I think I will leave it in for the entirety of the 2-month period and see what happens, and perhaps use only a small amount of wine. It is probably important to turn the cheese frequently in the early stages to obtain that lovely red coating.
At worst, I feel that the wine flavour will overpower the subtlety of the pistachios, At best, it could add a complexity to the cheese that isn't there at the momth.