The wine will bring several things to the breadmaking party:
- Color (especially if it is red wine)
The biggest of these is the alcohol which is a yeast byproduct--they don't like it in their environment, and it inhibits their growth. The acidity can do the same. Proofing will be retarded, and you may need a larger starting quantity of yeast than for a wineless loaf.
You would also have to adjust the amount of liquid in the formula to account for that from the wine. Your bread would probably take on a strange mauve color, after being baked, and may have some hint of winey flavor.
I think the lack of well known wine-loaves in the world's baking traditions indicates this does not generally work out very well, although there are some recipes for yeast raise breads containing wine such as Sourdough Cranberry Wine Bread from The Fresh Loaf.