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.