To wine or not to wine?

The local store is having a pretty good sale on sirloin tips starting tomorrow. That made me think of beef tips on noodles. I saw several recipes that involved a bit of red wine. Hmm..red wine imparts a unique flavor to a beef gravy but I get tired of that taste quickly. I'd probably make a small batch so that's not a problem.
What do you guys think, wine or no wine in the gravy?

I just answered my own question. I've got an acorn squash here that's looking kind of lonely. That would be pretty sweet so no red wine in the sirloin tips, maybe a fairly peppery gravy to balance it out.