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Warm Spiced Red Wine Reduction

Warm Spiced Red Wine Reduction

Nutrition Facts

Per 45g serving

% Daily Value based on a 2000 kcal diet

Calories 38 kcal
2% DV
Total Fat 0.0g
0% DV
Total Carbohydrate 1.2g
0% DV
Starch0.9g
Sugars0.3g
Protein 0.1g
0% DV
Plant Protein0.1g

About

A small pour of red wine with minimal macronutrients, containing mostly water and alcohol with a small amount of residual carbohydrates.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Choline2.0mg0%
Folate (B9)1.0mcg0%
Niacin (B3)0.1mg1%
Pantothenic Acid (B5)0.0mg0%
Riboflavin (B2)0.0mg1%
Thiamin (B1)0.0mg0%
Vitamin B60.0mg1%

Minerals

NutrientAmountDV%Half-life
Calcium4.0mg0%
Copper20.0mcg2%
Iron0.2mg1%
Magnesium5.0mg1%
Phosphorus9.0mg1%
Potassium57.0mg1%
Selenium0.1mcg0%
Sodium2.0mg0%
Zinc0.0mg0%

Warm Spiced Red Wine Reduction

Headnote


This is a restrained red wine preparation designed to concentrate aroma, structure, and length on the palate. Gently reduced, it becomes glossy and precise, with the tannic edge softened into a clean, lingering finish. Served warm, it reads as both a drink and a sauce, depending on the moment.

Recipe essentials


  • Dish category: Beverage

  • Cuisine or origin: European

  • Course type: Drink

  • Yield: 1 serving

  • Serving size: 45 g

  • Prep time: 2 minutes

  • Cook time: 8 minutes

  • Total time: 10 minutes

  • Difficulty: Easy


  • Equipment


  • Small heavy-bottomed saucepan

  • Fine-mesh sieve

  • Heatproof serving glass or small cup

  • Digital scale


  • Ingredients


    Main component


  • Red wine, 45 g


  • Method


  • 1. Pour the red wine into a small heavy-bottomed saucepan and place over low heat.

  • 2. Bring the wine to a bare simmer over 3 minutes, keeping the surface only lightly trembling. Do not allow a hard boil; the goal is steady evaporation, not aggression.

  • 3. Continue to simmer for 5 minutes, until the wine reduces to a glossy 45 g serving with a rounder aroma and a slightly thicker mouthfeel.

  • 4. Remove from the heat and pass through a fine-mesh sieve if any sediment is present.

  • 5. Transfer immediately to a prewarmed serving glass or small cup and serve at once, while the aroma is vivid and the texture is silky.


  • Plating and serving


    Serve the wine warm in a small, plain vessel. The final presentation should be minimal and exact, with no garnish and no distraction from the concentrated character of the wine itself.

    Professional notes


  • Keep the heat low; excessive boiling will flatten the wine and sharpen the finish.

  • Reduction should remain fluid, not syrupy, with a clean, polished surface.

  • Serve immediately after reducing to preserve the wine’s lifted aroma and balance.
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