Understanding Wine Reduction and Alcohol Cook-Off

Proper wine reduction is crucial for developing complex flavors without harsh alcohol notes. The wine must bubble vigorously to evaporate alcohol completely - you should no longer smell raw alcohol fumes when properly reduced. This process concentrates the wine's flavor compounds while eliminating the harsh bite of alcohol. Insufficient reduction leaves unpleasant raw alcohol taste, while over-reduction can make the sauce overly acidic or bitter. The wine should reduce by approximately half, creating a glossy, concentrated base that adds depth without overwhelming the delicate vegetable flavors. Quality wine matters - use something you'd drink as the flavors concentrate significantly.