Bring the wine and sugar to a rapid boil in a very small heavy-based saucepan. Continue to boil without stirring until it reaches a dark caramel. Carefully dip the base of the pan in a bowl of cold water to stop the caramel overcooking. Whisk in the water to let out the caramel slightly. Cool to room temperature.
Whisk the cooled caramel into the soured cream. Adjust the sweetness and acidity balance by adding a very small amount of citric acid and salt. Pour into a jug ready to serve and refrigerate until needed.
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