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Pinot Noir Reduction Recipe

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Photo courtesy Stephen Brashear, AP Images for Black Box Wines.

We sampled this delicious wine reduction during a tasting event at Mountain Springs Lodge, Leavenworth, WA, for Black Box Wines. Chef Thomas Obregon, the lodge’s executive chef, developed this recipe using Black Box Wine’s new Pinot Noir. He served it over slices of tender, medium rate tri tip beef. The sauce has just a hint of sweetness and a lovely complexity from the Pinot Noir.

Editor’s note: This recipe calls for veal demi glace, a rich, glossy brown sauce from which the liquid has been partly evaporated that is typically flavored with wine. If you don’t have demi glace on hand and you don’t want to make it, you can always substitute beef stock.

Recipe courtesy Chef Thomas Obregon and Mountain Springs Lodge.

Pinot Noir gives this reduction a richness and a subtle sweetness that goes well with beef. Photo Anne Weaver,

Pinot Noir gives this reduction a richness and a subtle sweetness that goes well with beef. Photo Anne Weaver,

Makes 2½ cups

¼ cup canola oil
6 shallots, sliced
2 bay leaves, preferably fresh
½ bunch fresh thyme
1 tablespoon whole black peppercorns
½ tablespoon coriander seeds
¼ cup sugar
½ cup red wine vinegar
3 cups pinot noir (Chef Thomas uses Black Box Pinot Noir, but you can use any Pinot Noir wine)
1-quart veal demi-glace

Place a large saucepan over medium-high heat and coat with the oil. When hot, add the shallots, bay leaves, thyme, peppercorns, and coriander. Cook, stirring, until the natural moisture from the shallots is released and they begin to brown, about 10 to 15 minutes.

Sprinkle in the sugar, stirring to dissolve. Add the vinegar to deglaze the pan, scraping up the bits in the bottom with a wooden spoon. Add the wine and simmer, stirring occasionally, until the wine is almost totally cooked out, about 40 minutes.

Add the veal demi-glace and continue to simmer until the liquid is reduced by half, about 30 to 40 minutes.

Strain the sauce into a clean saucepan or container and discard the solids. Serve hot over tri-tip or other meat.

Read our full review of Black Box Wines and how they pair with foods.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at