New world wines are big, bold, and fruity when reduced as a sauce. The higher alcohol will also break down into more sugar, making a sweeter sauce. These can work well over any dish that you want sweet and spicy such as beef, pork, chicken, salmon, salad dressings, or even desserts.

• 3/4 cup red wine
• 1/4 cup balsamic vinegar
• 1 shallot, diced
• 1 tbsp butter
• 1 tbsp flour
• fresh rosemary sprig

1. Sauté shallots, butter, and flour for 3 minutes over medium heat.
2. Stir in red wine, vinegar and rosemary.
3. Bring to a simmer and reduce by 1/2 volume.
4. Add salt and pepper to taste, serve immediately.