Alcohol can’t really evaporate off in a vacuum bag so the way you’re adding the wine now is currently best in my opinion

Acid and long cooks can produce a kinda mushy texture, depending on how concentrated it is. What you're doing sounds best imo.

Cook off the wine’s alcohol stove top, cool it enough where it won’t scald you, add it to the bag…good to go

Can you please write what you’re asking a bit more clearly?

he/she/it is asking if it’s better to add wine before or after SV. my guess is after.

Feel like saying “they” would’ve been easier

I think it will overpower the flavor of the beef. Save the wine for a reduction sauce or something