how to combine wine in a cream sauce so it doesn't curdle?
The curdling effect is produced both by alcohol and acidity.
The alcoholic part is solved pre-heating the wine for a while until most alcohol evaporates.
The acidic reaction is a little more difficult to stop: As wine canonically has 3g/l TA (total acidity), a little Potassium Carbonate (KCO3) will neuter the thing. Experiment from 1 to 3g/l depending on your wine. Filter with care the resulting liquid as it may contain little crystals.
Always remember to pour the wine on the sauce and never the sauce on the wine (not a joke, the milk will curdle instantly).
You may also try to avoid curdling by adding only small quantities of low alcoholic content and low acidity preheated wine only.
Use cream with a higher fat percentage, such as that which is sold as "double cream" in the UK, as it is far more stable and thus wont split.