I know the pan will not suffer for just a glass of wine, but wine is acid, and I know I shouldn't use any acid into it. Also, water is not advisable in a frying iron pan. Can this remove the seasoning? I'm thinking into buying a stainless steel pan for this.
An occasional deglazing in a well seasoned cast iron pan is not a problem. I wouldn't do it in a brand new one, however. The pan continues to "season itself" each time you cook something in it. Cast iron pans are wastly superior to steel ones, for almost all applications.