Place chocolate in a glass or metal bowl, set aside.
Bring wine to a boil in a small saucepan, reduce heat to medium-low and simmer until reduced to 2 tablespoons, 9-10 minutes.
Add cream, butter, vanilla, and salt to saucepan and cook until butter has melted and bubbles start to form around the edges of the pan, about 2 minutes.
Pour wine-milk mixture over chocolate, cover with plastic wrap and let sit 5 minutes.
Gently stir ganache until smooth and completely incorporated. Transfer ganache to an 8-inch square baking dish and spread into an even layer. Let sit at room temperature for 1 hour, then cover and refrigerate until firm and scoopable, about 1 hour.
Line a baking sheet with parchment paper. Scoop ganache by #40 scoop (or 1 ½ tablespoon measure), gently roll into a ball between palms, and transfer to prepared sheet. Repeat until all of ganache is used.
Roll truffles in desired coating(s), then transfer to an airtight container and store in refrigerator.
Remove truffles from refrigerator at least 10 minutes prior to serving.