Get Saucy with Missouri Wine

March 08, 2016

A wine reduction sauce is a great staple to have in your cooking toolbox. It’s a simple, quick way to add flavor and complexity to a variety of dishes. We recommend a local Chambourcin, but you can use any of your favorite dry red Missouri wines. This sauce is delicious on top of meat entrees such as steak, pork, or duck. It can also dress up roasted vegetables like potatoes, mushrooms, carrots, turnips, etc. Try out this easy recipe with dinner tonight! 

Wine Reduction Sauce Recipe
Prep Time- 5 minutes        |    Cook Time- 20 minutes


  • 1 ½  cup red wine (we recommend Chambourcin) 
  • ½  cup balsamic vinegar
  • 2 shallot, diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 fresh rosemary sprigs, leaved trimmed from stem and finely diced 
  • Salt and pepper to taste


  • Sauté shallots in butter over medium-low heat until the shallots are soft, approximately 2-3 minutes. Add flour, stirring constantly until fully coated. 
  • Stir in red wine, vinegar and rosemary.
  • Bring to a simmer and reduce by half, about 10-15 minutes.
  • Add salt and pepper to taste. 
  • Serve immediately*.

* Like most sauces, this is not a recipe that re-heats well. Don’t worry, it’s so good you won’t have to worry about leftovers!

Printer Friendly

Get Our Newsletter

Our bimonthly newsletter contains exciting information on upcoming events in wine country, tasty recipes to recreate at home and even occasional giveaways.

Request A Winery Guide

Use our guide to plan your next adventure in wine country. It contains a listing of Missouri wineries, map and key information to expand your wine knowledge.

I would like to receive your newsletter and other promotions