Well, vinegar will deglaze, but the boiling point of acetic acid is 118 degrees, so it will effectively evaporate slower than the water and concentrate, hence a lingering vinegary taste. Same for lemon juice, as you reduce any sauce with lemon juice it becomes more lemony and tart, so you usually need less juice than you might imagine (that's partly a factor of the limonene and other essential oils and partly the citric acid).
I'm sure you can cook without wine, but I reckon I prefer it in recipes that demand it and as a general purpose deglazer. Plus yes, there's the option of lubricating the cooking process by pouring yourself – the chef – a glass.