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Most meats can be marinated overnight in the refrigerator just fine. The flavor of the wine will be more pronounced.
When you say "add rest of wine," is that the wine the meat was marinating in? While I don't think it will kill you to reduce the leftover marinade over the meat/veggies at the end, most commercial marinades I've bought warn against doing so. The bacteria that was in the meat has been swimming in the marinade. Reducing it will probably kill it the same as it has in the meat, but better safe than sorry.
Your cooking order surprises me a bit. I'd start the pan with a little cooking oil, heat to high, add the meat and sear on all sides, then add the veggies and deglaze with (fresh) wine, lower heat to simmer until done.
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