Worcestershire Sauce is added where the recipe wants a fast way to develop or add savoury richness, umami.
It's often used where umami would develop over time with slow careful cooking (and heavy bottomed pans). Adding this extra ingredient is a good cheat where you just want that kick without the wait.
There are several things that come together to produce the overall flavor profile of the dish, not all of them having anything to do with the wine. Traditional factors such as good spicing, blooming the spices, browning ingredients and so forth continue to have a huge affect.
Deglazing with some wine adds the following:
- Acidity. Wine is an acid food product, and this brightness can enhance the overall flavor of the dish.
- Sweetness. Wine can also be sweet, which acts as a flavor enhancer.
- Fruitiness. The fruity qualities of the wine may compliment the other flavors of the dish.
- Alcohol. The alcohol in the wine will not completely evaporate. Some will remain, helping to dissolve and make volatile some flavor components which are ot soluble in either water or fats (this is especially true in tomato based dishes). This can give foods cooked with alcohol an extra depth of flavor.
The first and last of these affects probably have the most profound affect on your dish.
Adding the wine in dribs and drabs probably doesn't help, but in the end you need to use enough wine to have a good effect on your dish. Even though it will be reduced, it is still an ingredient, and you need to have enough to matter.
I do suggest adding it all at once, and letting it boil away; this should work quite well.
The quality of wine you use also matters. You want a wine that tastes decent, even as a beverage. My personal preference for cooking is a Chardonnay, but I don't think that preference is universal.
Best Answer
The main point, IMHO, is to make an easy to use and flavorful compound butter. It can be put on top of grilled meats, tossed in with a sautee of meat/veggies/pasta, etc.
I would finely mince some onion or shallot and garlic. Lightly sweat them, then add wine and reduce. Add some fresh herbs and the butter and melt to combine. I then cool this until lightly set, then roll it in a tube in some plastic wrap and freeze it. It can then be sliced off, like tubed cookie dough, and placed on top of grilled/baked meats, etc...
The wine and herbs add a rich, deep flavor that can be used in a variety of ways.