Why are wines normally reduced before adding them to sauces?

When wines are reduced before being added to sauces, one of the primary purposes is to concentrate the flavors and aromas of the wine while also evaporating some of the alcohol and lowering the acidity. Reducing the wine through simmering allows the volatile compounds, including alcohol, to evaporate, which results in a more intensely flavored sauce that does not overpower the dish with strong alcoholic notes.

Additionally, the reduction process helps to balance the acidity of the wine, making it more harmonious with the other ingredients in the sauce. This results in a smoother and more cohesive flavor profile, enhancing the overall dish. Hence, the practice of reducing wine before adding it to sauces is essential for achieving a refined taste and achieving the desired culinary results.