Red wine reduction is a cooking technique that involves simmering red wine to concentrate its flavors and create a thicker 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 rich, flavorful liquid. This sauce is often used to complement meats, such as beef or lamb, and can be drizzled over dishes for added depth. The result is a glossy, aromatic sauce that elevates the overall dining experience, making it a popular choice in many culinary traditions.