There's no problem with increasing the wine, regardless of variety.

Carol

Thanks Carol!!!

Elson

The wine isn't a problem, however, the cooking down could be. Density is one of the factors in processing time, so you don't want the sauce too thick.

Personally, I like VERY thick sauce, so don't usually can it, I freeze instead.

Deanna

I'm guessing OP was referring to cooking the wine down to concentrate flavors without adding excess liquid. I do that all the time to add wine to jams.

But, consistency is something to remember!

You might take a look at Ellie Topp's chunky basil pasta sauce recipe which contains a good measure of wine. There are several threads here discussing it.

Carol