Generally speaking, a little wine helps soften some of the less desirable flavours present in meat. But only a little is needed - too much overpowers it. Preferably white - red wine tends to discolour whatever is being cooked.

Also, convenient thing about being a student, lots of cooking grade wine is flying about (though, some would say that one should only cook with wine one would drink anyway). (N.B. Cooking grade wine = wine not good enough to drink on it's own - ie. most things a student can afford/pick up in the campus shop)

If cooking with proper wine, be sure to use the correct ratio. 1:1. One for the cooking, one for me, one for the... &c.