Cooling with Wine
Reductions: You need to be aware of the concentration of the win textures that occur. In dry white wines the unplestant concentration of acid can be balanced by the addition of salt to the sauce. Dry red wines will have a concentration of both acid and astringent tannin. A suble sweetening agent is needed. Large amounts of salt fights with tannin. Fruit syrups, licquers, maple syrup or honey will do the trick!
