The DU Lounge

If it was reduced by using less juice & more water, your assessment is likely to be shared by everyone.
If it's done by vacuum distillation, it can affect taste some, but a proper reflux would return the majority of the other flavenoids to the remaining wine mixture. Taste might be pretty good.
Then, there is a zeolite treatment that has pore sizes to only capture polar organic compounds around the sizethanol. erhanol molecule.
The esters & aldehydes that give wine most of its flavor are too large to get trapped in the pores, and other furanic flavor compounds are both too big & not polar enough.
It's extremely effective in removing over 99% of the ethanol, but it's an expensive process.
There are zero alcohol beers that use the process, but I'm not aware of of any wine makers using it. There may be, I just don't know of them.