A reduction is a concentrated sauce obtained by thickening a liquid over heat. As the liquid portion evaporates, the flavors concentrate and the sugars caramelize, resulting in a more intense taste and a thicker consistency. But be careful not to overdo it: the sugars may burn, creating a bitter aftertaste (to thicken the reduction more, add a small amount of cornstarch or potato starch).
You can reduce various types of liquid: a dish’s cooking sauce, wine, milk, cream, etc. We’re here to teach you how to reduce red wine, which is excellent paired with risottos and roasted meats.
Place the red wine of your choice in a saucepan and bring it over medium heat.
Let it boil at a moderate rate until it has reached the desired thickness.
Generally, the liquid should be heated until it has been reduced to one third of its initial volume. It’s considered ready once it has thickened enough that it slowly drizzles off a spoon when lifted out of the saucepan.