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Pinot Noir demi-glace Reduction Sauce

Featured by La Pitchoune Winery in the Pinot Noir Wine Club.
Pinot Noir demi-glace Reduction Sauce


An amazing sauce to pair with a number of red meat dishes. Drizzle this Pinot Noir demi-glace over tonights meal and enjoy it with a glass of La Pitchoune 2013 Pinot Noir.

Yield: 8
Prep Time: 15 Minutes
Cook Time: 90 Minutes


• ¼ cup Canola oil
• 6 Shallots, sliced
• 2 Bay Leaves, fresh is best
• ½ bunch Thyme fresh to match Bay Leaves
• 1 tablespoon whole Black Peppercorns
• ½ tablespoon Coriander seeds
• ¼ cup Sugar
• ½ cup Red Wine Vinegar
• 3 cups La Pitchoune 2013 Pinot Noir
• 1-quart Veal demi-glace


Place a large saucepan over medium-high heat and coat with the canola 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 Roasted Chateaubriand or your favorite cut of red meat.

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