Pinot Noir Sauce

Yield:  6 servings

Preparation time is 45 minutes

Ingredients

• 2 large carrots, peeled and diced
• 5 ribs of celery, diced
• 2 large leeks, washed and diced
• 4 shallots, peeled and minced
• 6 cloves of garlic, minced
• 1 bunch parsley, washed
• 6 bottles of Pelee Island Pinot Noir wine
• 375 grams brown sugar (12 ounces)
• 90 grams butter (3 ounces)

Directions

1. Puree the carrots, celery, leeks, shallots and garlic in food processor – so that it is coarsely pureed. Put this puree into a stainless steel pot. Cover with three bottles of wine. Reduce until almost dry – so it is like toffee and starting to caramelize.
2. Moisten with the rest of the wine and add the brown sugar. Reduce to 1/3 of volume and strain through cheesecloth. Finish by stirring in the butter.