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:
(۱) add more cream and other ingredients to dilute the acid
(۲) try to mask the acid with a bit of sugar
(۳) 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.