Totally off topic, but this is what I've been told and have researched: Commercial buttermilk is made from culturing 2% or 1% milk. It's not "real" buttermilk in the sense that it's the leftover liquid from the butter making process. I know of no dairy near me, organic or otherwise, that uses the liquid from the butter making process to make cultured buttermilk, they all use milk and add cultures to it simply because they cannot produce it in any quantity any other way. We use cultured buttermilk for flavor, but we really want it because the cultures are an emulsifier. If you are using straight liquid from making butter it's no better in your cake then water since you've removed all fat when removing the butter.
I was told that the good cultures that makes milk "buttermilk" cannot grow if there is an overabundance of fat, because fat breeds bacteria which eat the cultures and make your dairy rancid, so all cultured buttermilk is low or no fat. I have seen some brands of cultured buttermilk that add butter pieces (it's weird, literally little fake yellow dots floating in the buttermilk) making it higher in calories and fat, but I don't use it.
Anyway, back on topic, I think my cake was dry because of the tannins of the wine and I think all the flavor just evaporated out. Like I said, it tasted great day 1, but it don't taste so good now. I scrapped it and made something else. Strawberry daiquiri cupcakes. Those, my friends, rocked.