Balsamic Glaze or Port Wine Glaze

• 2 cups balsamic vinegar or port wine

We use glazes often in the cheese course, always sparingly, because they are so intense. When making a vinegar or wine glaze, reduce it slowly, almost as if you were letting it evaporate. If you boil it too hard, the acid will remain and make the glaze too sharp. Reducing it slowly and gently results in a much softer tasting glaze. It’s easiest to control the heat with the aid of a heat diffuse