Can you cook off the acidity in wine? My marinara was strangely too acidic than before even though I used canned tomatoes which are normally ripe, but then I remembered I added white wine to the flavor base (which i reduced).

First I do not know how acidic wine or white wine is (is it? how much?)

Second, considering wine is acidic - can you cook the acidity off like you can with alcohol?
You can' "cook off" acidity, but you can balance it.  Typically in marinara, that is done with a small amount of sugar, or, better yet, half of a grated carrot per 28 oz can of tomatoes, sweated with your onion.