 Wine reductions add great flavor to your dishes. The alcohol evaporates leaving behind the wine essence. When making a wine sauce you don't need to buy expensive wine, but don't go brown bag cheap either. Start by sauteing some minced shallots, carrot, minced garlic, and maybe a rosemary sprig or two. Add wine and reduce by half. Strain out the solids and keep reducing until there are only a few tablespoons of liquid. Whisk in some chilled butter until emulsified. Delicious!