How to thicken a white wine sauce to drizzle over prawns? I'm thinking of making a white wine sauce which will consist of 


White wine
chopped garlic
squeeze of lemon
(maybe) mixed herbs.


What I have in mind is something that will pour with the consistency of a thick oil, but if I just add these components together it'll pour like water. What is the best way to thicken this so that it remains relatively clear and the taste of each component above isn't masked with the thickener?
I'd just simmer and thus reduce it. No added thickener required.