A recipe you might check out is Tomme au Marc on Ricki Carroll’s website. I have made it several times (one still ripening) and can report the following results and comments.
The first one was made with grape skins and red wine; the second with grape skins and white wine (I also tried a small one with chopped acerola cherries and white wine); and the third with grape skins and red wine. There are photos below of each of these.
All of them had a strong taste of the wine, and my preference was for the white wine, but others have preferred the red, so the jury’s out on that issue. For the first cheese, I scraped the skins off the cheese before cutting it, but I didn’t do that for the other two. I think I will leave them there in future (I was impatient to try the first one and they do need some time to dry).
The first two cheeses seemed to harden up more than a similar cheese without wine, though No. 3 is considerably softer.
This is a cheese I will continue to make, if only for its interest value. The flavour is not the best one in the fridge, but it’s not objectionable either.
Best of luck with it.