Pinot Noir Rosemary Reduction
So we all love wine right? For drinking, for cooking, for crafts from the corks! I came up with this reduction to pair with steak, but I'm sure this will go well over just about anything. It's also a great way to use up some old stale wine from last week you never finished. You will need:
- 2 cups Pinot Noir
- 1 cup veggie broth (or whatever broth that matches your meat: beef or chicken etc)
- 2-3 springs fresh rosemary
- 2 cloves garlic
- 1 tbs butter
Melt butter in a pan over medium heat.
Dice garlic and add to pan. Cook until slightly browned.
Add in the wine and bring to a boil. Cook until it has slightly reduced, stirring occasionally.
Add in the broth and rosemary. Bring back to a boil and reduce by half. Stir occasionally.
Serve immediately! But if you made a little too much, it can be kept in the fridge for a few days.