Im in the process of making a rabbit braise with white wine and tomatoes. The wine was cooked down altogether before the tomatoes (pretty much without the can juice were added. The net effect after an hour of cooking is too acid and maybe a bit bittter, I think, from the tomatoes, tho, drining the wine now (a trebbiano) its not exactly wonderful either. There is enough salt in the dish. Ive thought of sauteeing some onions and adding, but does anyone have other suggestions for sweetening/offsetting the acidity in this dish?