◦•●◉✿ plυмdυмplιngѕ ✿◉●•◦
How much wine vs. other liquids? And did you BOIL it? It needs to boil in order to get the alcohol out (fortified wines and liqueurs such as Brandy will even need to be lit on fire to burn out the alcohol - but no need for that with regular wine). It is possible that you got a Chardonnay with a lot of (probably fake) oak and it was just too strong a flavor. But I cook with cheap Chardonnay and by the time it's done, I don't have that problem.