How to salvage creamy sauce curdled after adding wine

I was experimenting with a dairy-free creamy sauce using almond milk and a splash of white wine, aiming for a healthy twist, but it curdled as soon as I stirred in the wine. I chose a wine that's gluten-free and no added sugars, to fit my dietary needs, but now the texture's ruined. I know acids can cause curdling, but I thought the emulsifiers in the sauce would handle it. Any quick fixes to smooth it out, or should I start over? Would adding a stabilizer like cornstarch help, or is there a better way to incorporate wine without this happening? Also, does the wine's pH level make a difference here? submitted by /u/whoever2256