How do I make a white wine and cream sauce without the cream churning?

I heard that as long as one of those two ingredient is of opposinte temperature from the other, then it will effectively prevent the churning of a dairy product when in contact with an acidic (in this case the white wine) ingredient. However, when I tried this approche, I ended up with alot of clumps in my sauce. Please help!!

Well...this is really generic but I like it. I use for a cream sauce, a can of cream of mushroom soup, 1 cup of milk and a 1/2 cup of parmesan cheese.

dissolve a little bit of corn starch in the milk or cream while cold, then heat verrrry carefully to a very slow boil, at which point the starch changes to gel. then stir in the wine slowly. this also works well for cheese sauces.