sweet red wine reduction

David Wilson

David Wilson

20th November 2011
David Wilson

sweet red wine reduction

classic wine reduction reccomended to sreve with guinea fowl and aligote


  • 12 bottles medium-to-full-bodied red wine
  • 9 250gramme blocks of butter
  • 12 handfulls golden granulated sugar


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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