Willamette Valley Pinot Noir Reduction

Ingredients

Salt

to taste

Black pepper

to taste

Unsalted butter

2 tablespoons

Beef stock

1 cup

Shallots

2, finely chopped

Granulated sugar

1 tablespoon

Willamette Valley Pinot Noir

2 cups

Instructions

1. In a medium saucepan, combine the Pinot Noir, granulated sugar, and finely chopped shallots.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Once boiling, reduce the heat to low and let the mixture simmer. Continue simmering until the mixture has reduced by half, this should take around 15-20 minutes.
4. Add the beef stock to the saucepan. Continue to simmer the mixture on low heat until it has again reduced by half, this should take an additional 10-15 minutes.
5. Remove the saucepan from the heat. Whisk in the unsalted butter until it is fully incorporated into the sauce.
6. Taste the reduction and season with salt and black pepper as needed.
7. Serve warm over your choice of grilled or roasted meats or vegetables. The reduction can also be cooled and stored in an airtight container in the refrigerator for up to a week.