I disagree with the idea that dry reds are best for beef. That is a rule that was made years ago and does not really hold true for everyone.
If I was going to do this, I would look to a white wine, and something like a Gruner veltliner or Sauvignon blanc, more so than a chardonnay. To be honest, I don't see the upside to injecting wine, but, I say go for it and see. Tell us about it too.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."