I am confused Chris....You said you wanted the WATER to be flavored by the butter?
To what end? What do plan to do with the water....or for that matter, the butter?
If you are trying the flavor the butter, my experience has been with herbs.
I'll combine the butter, water, herb and salt, bring to a simmer on the stove top and allow all the water to evaporate.
I'll then add more water and repeat the process.
I'll do this 4-5 times, each time evaporating all the water before adding more.
After the last time I strain all remaining liquid and what remains is infused clarified butter.
I believe your bitter taste was a combination of things.
The salt and wine can cause bitterness.
Also the fact that you used Sous Vide and not direct heat, as the cooking process mellows out all flavors.
Also the fact that there is still alcohol present in the mixture as the SV process does not cook out the alcohol.