I agree. Please call a truce.
This thread reads as if the both of you have something against each other. You may start another thread about Shun knives consisting and argue there but a lot of good information from a thread can be lost in all the noise.
You can use even more wine than Pete suggests The key is cooking the shallots because the little bit of starch will help keep the "sauce" together. Also do not be afraid to reduce the wine until almost dry. It should be syrupy.