Is it advisable to use wine in cooking with the tomato sauce group in gourmet cooking?

I am going to give a recipe which uses red wine. The name is Red Wine Sauce w/ Mustard & Thyme. The Ingredient are some medium shallots, minced,1/2 cup of dry red wine,1/2 cup of homemade stock (chicken, beef, lamb, or venison),1 tablespoon balsamic vinegar. After sauteing properly, remove the meat or the chicken from the pan leaving the residual fat in which it was cooked in. There should be some type of brown bits of meat or even chicken in the pan leftover from the cooking. This is called fond. Just leave it right in that place where it is. Add the shallots to a pan and cook over very low heat stirring frequently until a shallots are translucent. Raise the heat to very high, then add red wine, stock, and bring it to a boil. At this time loosen any type of the browned bits stuck to the pan with a wooden spoon and then incorporate them into the sauce. Boil it until the liquid is reduced in half. Reduce heat to medium level, then add the balsamic vinegar and Dijon mustard and then cook until the sauce has consistency you like. It should be thick enough to coat a regular spoon. I hesitate to give some cooking times for each of the steps because the amount of heat (Btu's) always varies from stove to stove.