Hi Float and welcome to the board.
Several of us have experiemented with a wine bathed cheese, although I decided to use port for mine.
If you do a search for "vino" you should be able to find all our results. Because I used port, mine turned a dirty brown colour, but Dagger Doggie used a red wine, and his was a beautiful purple colour.
I found that the cheese that I left as a wine rind, being a harder cheese the flavour had not really permeated into the cheese.
The softer cheese I also waxed, I found that the port flavour was noticable through the whole cheese. Haven't experiemented any further to see whether the waxing or the cheese made the difference.
Let us know what you decide to do.