All my washed rind type cheese have been gouda and washed in saturated brine. Now you have me keen on soaking-washing in wine, port, sherry or even cider. Yes your white Vidal wine may be nice but agree that it won't give you any colouring. I know there are cheeses that are soaked in port.
I have a wine washed cheese making recipe called Cabra al Vino. It uses a standard goat cheese recipe as base and then red wine to give the rind a deep violet color and a perfect
taste combination. It says after pressing to:
- Soak the cheese in red wine for 24 hours.
- Remove and let air dry for 6 hours or until dry to touch.
- Repeat the wine bath.
Doesn't mention if you drink the wine afterwards,
When I soak gouda in saturated brine it floats due to the high density of the brine, and thus I flip it every ~15 min to get even rind development. As wine is lower density your cheese may sink and thus you wouldn't have to do that step.
Post/send a couple snaps if you do this, I have no time for cheese making this weekend but my blue is building mold dramatically snaps posted here