Jim wrote:
> I'm going to cook a beef stew from an Italian cookery book. After cooking
> onions, pancetta and then the meat, you add 375ml of white wine and the same
> of red wine, then "cook over a low heat till all the liquid is absorbed"
> .... with no indication of how long this might be.
>
> Does anyone have any idea of how long it might take?

The wine will evaporate and form a reduction but will not be absorbed.