Court-bouillon: Why delay adding the wine and vinegar?
Court-bouillon is an old French broth designed for subtle seafood dishes (crayfish/lobster etc.). There is no "standard" for it

The finished product should have a note of the wine and vinegar (make sure you use a good quality wine and vinegar)

If you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong (ethanol and acids strip good and bad flavours from vegetables and herbs). If you add it to late it may have an overly powerful smell of wine and vinegar

The simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense