Historically, wine was often made for and only enjoyed with food. While many wines today are able to stand on their own, you’ve never quite experienced culinary nirvana until you’ve had that perfect pairing. Today we are not necessarily promoting synergies of the perfect food & wine pairing side-by-side, but rather how wine can be used in a reduction sauce to create a single dish and boost its flavor profile and interest.
Sometimes a nice savory and intense sauce is all that is needed to help kick up that plain, boring dish or help raise it to another level. When cooking with wine, the objective should always be to intensify and accent the flavors and aromatics of the dish being prepared. You never want to overpower the food’s flavor but rather support it. Just like using any type of seasoning, attention to the amount used is always recommended.
If you learn anything from this post, please take to heart that you should NEVER use a wine you would not drink! Always use a quality wine as a cheap wine will never bring out the best attributes of your dish, though I do not feel it requires you to use a super premium expensive bottle either.
Now, on with the show!
- 2 C. Windsor Cabernet Sauvignon, Sonoma County
- 4 Tbl. Butter
- 3 Tbl. Shallots
- 1 Tbl. Peppercorns
- 2 Bay Leaves
- 2 Sprigs Thyme
- 1 Cup Cream
Instructions – Watch the video!