If you’re not in the chef world, the words red wine reduction sound terrifying and complex. Luckily, we have compiled three great recipes for a delicious red wine reduction that are fit for every level of chef including fresh out of the dorm room adults, hot mess moms short on time, and even first date jittery cooks.
Before we get to the recipes, there is something you should be aware of when you set out to choose your wine.
Alcohol Content For Red Wine Reduction
The amount of alcohol in the bottle of red you choose will affect the consistency and the sweetness of the red wine reduction. A lower alcohol level will be less sweet and on the liquid side. Higher alcohol wines will lead to thicker, sweeter reductions. If you are serving your beautiful reduction with a succulent steak, try a Sangiovese for its earthy notes. Whereas, if you are making chicken, try a Zinfandel or a Malbec to give your meal a sweeter complimentary taste.
Red Wine Reduction For “Adulting”
We are looking at you, college graduate. You’ve entered the world relatively unscathed and ready to take on life. You should probably learn a thing or two about dinner parties. We’re not talking a box of pizza and a case of beer either (although there is still many appropriate times for that). Here is a recipe for a red wine reduction that even your 12 year old sister could follow. Just don’t let her have the wine, please.
Pro Tip: Every great cook reads the recipe twice, and then cooks once. Be thorough, and get everything out and prepped before you start!
The following recipe is courtesy of Wine Folly.
- 1 Shallot (Diced)
- 1 Tbsp Butter
- 1 Tbsp Flour
- ¾ Cup Red Wine
- ¼ Cup Balsamic Vinegar
- Fresh Rosemary Spring
This recipe has four easy steps. You can do it! We believe in you!
- Sauté your beautifully diced shallots with the butter and flour for 3 minutes. Use a medium level heat.
- Stir in your red wine of choice, vinegar, and rosemary. Smell your concoction (important step).
- Bring to a simmer and reduce the liquid by half its volume. This means cook it until half disappears. Easy – Peasy!
- Add salt and pepper to taste and serve it up!
There you have it. A red wine reduction to impress and it wasn’t so hard, was it?
Next up, is a recipe for all you moms and dads that just don’t have the energy to cook like you did before kids. This one is slightly more complex than the first. But it’s so yummy that the tiny bit of extra effort is well worth it!
Medium Difficulty, Maximum Taste Red Wine Reduction
This recipe is a little more complex, and time consuming, but it tastes exquisite. It’s brought to you originally by Real Simple. Pour a glass while you cook, add some music, and simply enjoy yourself!
- 1 Tbsp Olive Oil
- 2 Small Shallots (Chopped)
- 1 Sprig Fresh Rosemary
- Kosher Salt
- Black Pepper
- 2 Cups Red Wine
- 1 ½ Cups Beef Broth
- 2 Tbsp Unsalted Butter (Room Temperature)
- Use a medium-high setting to heat your oil in a skillet.
- Add in shallots, rosemary, ½ tsp salt, and ¼ tsp pepper and cook. Stir occasionally until tender (2-3 minutes)
- Add your choice of wine to the skillet. Heat for 15-20 minutes or until you get a syrupy consistency.
- Add the beef broth and cook until it’s reduced to half its liquid amount (3/4 cup). This will also take 15-20 minutes.
- While it’s cooking, mash together the butter and flour in a bowl with a fork.
- Reduce the heat to medium and add butter flour mixture. Stir while cooking for approximately one minute to thicken the sauce.
- Strain sauce using a mesh sieve and serve!
This recipe may be a little intense for a weeknight super, but a date night in makes it totally doable for most parents! Yum!
So, you have a date coming up and you’re aiming to impress this special someone? Say no more…
Balsamic Red Wine Reduction And Steak
The Cookie Rookie has the perfect recipe for a romantic night in. We’re including the entire recipe here, but feel free to get imaginative with just the balsamic red wine reduction. Think of it as a salad dressing, or maybe even a veggie glaze. Yum!
- 1 Cup Red Wine
- ½ Cup Balsamic Vinegar
- 2 Tbsp Dark Brown Sugar
- 4 Tbsps Olive Oil (Divided)
- 2 Cloves Garlic (Minced)
- 1 Tbsp Rosemary (Chopped)
- Tsp Coarse Sea Salt
- 4 New York Striploin Steaks (1-11/2 Inches Thick)
- Preheat your oven to 450 degrees Fahrenheit.
- To make your red wine reduction, Use a small saucepan and combine wine, balsamic vinegar, and brown sugar. Stir.
- Over medium high heat, bring the mixture to a boil. Reduce to a simmer. Let the liquid simmer until it has reduced to half the amount (notice a pattern here?). You will be looking for a thicker, syrupy texture.
For the steak…
- Massage two tablespoons of olive oil into each steak. Top with rosemary, minced garlic, and sea salt. Place steaks in a ziplock bag and marinate for 30 minutes minimum.
- Heat a large skillet on high for a few minutes. Add the remaining two tablespoons of olive oil to the skillet and add the steaks.
- Sear each side for 1 ½ minutes. When all steaks are seared. Place them in the oven on a pan for 4-5 minutes. Less for more rare steak, more for well done.
- Rest steaks for five minutes.
- Slice steak and drizzle with your gorgeous balsamic red wine reduction.
If your skill level is slightly beyond a box of mac and cheese, or if it’s closer to Chef Ramsey than Chef Boyardee, we have you covered. Pick the recipe that works for you, and don’t be afraid to think outside the box. Maybe you will come up with the next killer red wine reduction.
What are some other recipes you use wine in? Let us know in the comments!