Best in Glass

by Jason Satek

Wine tastes pretty good. If you're reading this, then you are already a believer, but you may not have thought about all the applications wine can have. Cooking with wine, specifically as a wine sauce reduction, is a fairly easy way to accentuate a meal and break new ground in utilizing an already familiar character at meal times. I will illustrate with an example, Satek Winery Mango Mania, that I took for a test drive recently.
Into a sauce pan, place around a cup of wine and turn the burner to medium-high heat; you can use more or less, but the times will have to be adjusted accordingly. Place a lid or screen over the pan, as 1) the liquid may spatter while heating and 2) the process will go much faster if the pan is covered. (In my first attempt with Mango, the cooking time was about twenty minutes uncovered, and the liquid reduced to 1/4 cup, but never thickened. In my second, successful attempt, the covered liquid reduced in about half time, reduced further (2 Tablespoons) and thickened wonderfully). This process will take a few minutes, leaving you free to start any other parts of the meal. Occasionally stir the liquid, keeping in mind that condensation will accumulate on the lid. To counteract this development, lift one side slowly, angling the other side back into the pan, and remember, it may get hot. Caution is the word.
When the liquid has visibly lost volume, find a clean spoon and dip it into the liquid. When the wine reduction begins to cling to the spoon instead of beading off, you are about there. Turn off the burner and remove the pan to a safe area to cool; Waiting will further congeal the reduction. If, for some reason, the resulting product is too thick, becoming paste-like, you can add small amounts of water and whisk it back to liquidity (I've done it). When ready, place your confection over your intended dish and serve. For an interesting comparison, try some of the unreduced wine along side of the wine reduction; the flavors, while (hopefully) similar will be altered and distinct. The reduction should have less alcohol flavor but a more intense core taste. I have found varying levels of success with a good selection of our wines, with Blackberry served over a pork chop probably still the best version, yet my Mango over Angola's own Harger's Meat's ham steak was a very worthy endeavor. The whole field is open to you and your palate. One note: Mango did not cook down as succinctly as had others before it (Blackberry, Raspberry, Port and Foch, notably); perhaps this is due to the nature of the fruit itself (hence the two attempts), but with a little care, the result was the same-- a delicious dinner. Experimentation is good. Wine is good, and wine pared with a little science can be fun and tasty-- just don't tell my Dad I said that.