Wine reduction is a cooking technique that involves simmering or boiling wine to concentrate its flavors and aromas. As the liquid evaporates, the remaining mixture becomes thicker and more intense, enhancing the overall taste of a dish. This method is often used in sauces, gravies, and marinades. To create a wine reduction, start by pouring wine into a saucepan and heating it over medium heat. Allow it to simmer until the volume decreases significantly, usually by half or more. The result is a rich, flavorful liquid that can be used to elevate various recipes, adding depth and complexity.