Red Wine Gravy
Featuring SONOMA VALLEY PINOT NOIR
Serve this simple and delicious red wine gravy along with a succulent beef roast, tender rack of lamb or juicy roasted pork.
4 cups beef stock
2 cups red wine
1 sprig rosemary
1 tablespoon flour mixed with 1 tablespoon water
salt and pepper to taste
Add the beef stock, red wine and rosemary to a saucepan. Bring to a boil. Reduce heat to a medium simmer and simmer for 2-3 minutes. Whisk in the flour/water mixture and continuously whisk until the gravy returns to a simmer. Cook the gravy at a medium simmer, whisking often for about 10 minutes or until the gravy has reduced by half and is nice and thick. Season to taste with salt and pepper, if needed. Strain the gravy through a fine sieve or cheesecloth. Serve immediately.