Red wine reduction is a cooking technique that involves simmering red wine to concentrate its flavors and create a rich sauce. The process typically includes adding ingredients like shallots, garlic, or herbs to enhance the taste. As the wine reduces, the alcohol evaporates, leaving behind a thicker, more flavorful liquid. This sauce is often used to complement meats, such as beef or lamb, and can be served over dishes to add depth and complexity. The result is a glossy, flavorful reduction that elevates the overall dining experience.