Reduce wine or not?
I watched one season of America's Test Kitchen a while back and they consistently said to reduce wine before adding to a dish, such as a stew, even if they ended up adding aditional water. i think the theory was to remove some of the alcahol before incorporating in dish but this seemed overly fussy and counter most recipes I see both hear and elsewhere. I wonder about opinions on this. Wothwhile effort: always? sometimes? never?