Sauces that call for red wine are typically made by reducing the wine and then adding meat glaze or demi-glace. The mixture is then reduced to the right consistency and finished with butter. The problem with this method is that the tannins and acid in the wine are concentrated in a way that makes the sauce harsh. This can be alleviated somewhat by reducing the wine simultaneously with the demi-glace, whose proteins clarify out some of the tannins. But the best method is to make a red wine stock by moistening meat or bones with red wine, cooking the stock in the usual way, and reducing it to a sauce-like consistency. This method is also useful when making braised dishes that call for red wine—chicken with red wine sauce, for example—for which the braising time is relatively short, too short to soften the tannins in the wine. It is also useful when wine is being used to deglaze a pan.
Prepare brown chicken stock but replace the water with red wine. Simmer in the same way.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.