But almost burnt the house down (not really).
I like to ‘de-alcoholize’ wine used in cooking if the wine is added late and alcohol is undesired in the recipe. I do this by boiling it till it’s volume is reduced about 15%. In the past I tasted it, both hot and cooled as a curiosity. It always had a burnt ‘off’ flavor but worked fine for a cooking wine.
Today I was doing the same with a white wine but with a bit more heat than usual and it foamed up than caught on fire. Flames were about 10 inches high, but safely contained in the hood over the stove. I played with the stove gas to find the sweet spot where the flames were high but the foam was low. I let it burn off, and slowly the flames got lower till finally they went out.
A bit later I tasted it while still hot, and add a bit of cinnamon and it should compete with hot apple cider, not sweet but lots of flavor. There is a very slight hint of that off flavor, but it’s easy to ignore. I put some aside and cooled it and it was very drinkable.
I went further and added some vodka to it just to see what it would taste like with alcohol added back in and I would have it say I had worse wines then what that taste like.
I am assuming that the fire on top consumed the oxygen and prevented the oxidation of the wine, while driving off the alcohol.