- 12 bottles medium-to-full-bodied red wine
- 9 250gramme blocks of butter
- 12 handfulls golden granulated sugar
sweet red wine reduction
David Wilson
20th November 2011
sweet red wine reduction
classic wine reduction reccomended to sreve with guinea fowl and aligote
Ingredients
Method
empty the wine into a 15 litre stock-pot
reduce on a high heat till a depth of 1 inch remains at bottom of pot
add sugar and stir till disolved
add butter and stir till completely melted
remove from heat and whisk at high speed for 5 mins
serve with beef or game
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