too much?

I've often wondered, 'how much wine is too much?' and while I know the answer when it comes to drinking (more than a bottle gets messy) I've been curious about wine in food. Yesterday was Matt's birthday so he put in a special request for slow cooked lamb shanks. I've cooked them quite a few times, sticking pretty carefully to a Donna Hay recipe, so thought I'd just go ahead, cook it, and then, before sticking it in the oven, check the recipe to see if I'd forgotten any elements. So I'm browning the shanks, sauteeing the carrots, onion, garlic and celery, deglazing the pan with a tin of tomatoes before pouring in a cup of beef stock, and a bottle of shiraz... Yes, of course, after checking the recipe I realised I only needed one cup of wine. Ooopsies. To make up for this overly liquid addition I threw in a handful of french lentils, and added the herbs before I popped it in the oven for a couple of hours. Luckily, a bottle of wine isn't too much. It was rich, but not overly so. In fact, I think that I'll always up the wine and reduce the stock - even Annabella liked it. 

See, wine, it goes with everything.