Combine wine, vinegar, ginger, garlic, and shallot in small saucepan; bring to boil over high heat. Lower heat to medium-high and simmer until mixture is reduced by half, about 5 minutes. Add cream and continue to simmer until mixture is reduced by half, 2 to 3 minutes longer. Strain mixture through fine-mesh strainer into small bowl; wipe out saucepan. Return mixture to saucepan set over medium heat. Whisk in 2 pieces of butter until melted. Continue adding butter, 2 pieces at a time, until all butter has been incorporated, waiting until previous 2 pieces are fully incorporated before adding more. Stir in salt and cayenne; cover and keep warm.

Makes about 3/4 cup