What happens when you mix dry red wine and beef stock (store bought)?

I’m making short ribs and while doing mise en place I measured the store bought beef broth and the red wine into the same vessel. When I went to pour it into the pot 30ish mins later, there was a dark sludge at the bottom of the measuring cup. The mixture sat on the counter at room temp for that 30 minutes. What the heck happened? Extremely detailed scientific responses are especially welcome.

submitted by /u/asortafairytale08
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