Active Low-Carber Forums - Wine reduction sauce carbs

Hi!

I am planning on making a sauce for the chukar (partridge)I will bake for a friend's BD on Tuesday. The sauce will be composed of juices of chukar, white wine, roasted garlic and butter, then reduced in volume.

I know that alcohol evaporates when cooked but do the Net Carbs remain the same as before it is cooked?

The real question is how to count the carbs in the sauce.
Wine - wine is wine is wine, cooked or not?
Bird juices - zero carbs
Butter - zero carbs
Roasted Garlic - same as raw garlic? One carb per clove.

Look about right?

Thanks!