In a medium to large sauté pan combine the white wine, brown sugar, and ginger. Add the carrots and season with salt and pepper. Stir to combine and bring to a simmer over medium heat. When the sugar has melted and the liquid is bubbling cover and reduce heat to medium low. Cook covered for about 10 minutes until the carrots are just tender. Remove lid and raise heat to medium allowing liquid to boil. Reduce the liquid until it becomes syrupy, 3-5 minutes. Serve carrots immediately drizzled with the reduced sauce.