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Concocting Wine Sauces

Concocting Wine Sauces

Why Make a Sauce with Wine?

Wine is a commonly used ingredient in sauce making, and both red and white wines make great sauces. Typically these sauces are made by cooking off the alcohol and then reducing the wines until they become syrupy in consistency and concentrated in flavor. Once the wine is reduced, this reduction is then built upon using other ingredients such as stocks, juices, and purees. There are an endless number of renditions of wine sauces, and they can be used on everything from grilled steak to ice cream. Fortified wines, such as madeira, port and marsala are often used in smaller quantities as the addition to, as opposed to the foundation of, a particular sauce. These wines are intense in flavor, and only a small amount is needed to impart an intense flavor. In the following recipes you will see both red and white wine featured.

About the Author

After receiving degrees from the University of Wisconsin and the Culinary Institute of America, Andrea Rappaport moved into a full-time career in the restaurant business. For over 12 years, she worked in various culinary jobs, including as a cook for Wolfgang Puck at Spago, and ultimately as the executive chef and partner of the highly revered San Francisco restaurant Zinzino. For the past seven years, Andrea has worked as the private chef for one family in the San Francisco area, and continues to expand her culinary portfolio by catering, teaching, and consulting.

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students.

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            • Has been training students in the culinary arts since 1946.
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            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
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