Way to fix sharp tasting sauce
If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.

If "sharp" means too acidic, your options are:

(1) add more cream and other ingredients to dilute the acid
(2) try to mask the acid with a bit of sugar
(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.