Decanting the Vineyards

Decanting wine is both a science and a ritual. By allowing vintage red wines to breathe, we introduce oxygen which softens tight tannins and releases rich aromatics. A proper Cabernet Sauvignon or Bordeaux blend should sit in a broad-bottomed crystal decanter for at least 45 minutes before serving to achieve full flavor expression.

When aligning wines with gourmet culinary plates, balance is key. High-fat meats, like our dry-aged ribeye steak, demand bold wines with high tannin structures that can cleanse the palate between bites. Conversely, cream-based pastas, such as chicken Alfredo, pair beautifully with buttery, oak-aged chardonnays that match the weight of the sauce.

"Wine is the only artwork you can drink. It represents the climate, the soil, and the patience of the hands that cultivated the grape."

Below, we share one of Savoria's kitchen secrets: a master recipe for building a rich red wine reduction sauce at home, perfect for coating roasted beef tenderloin or prime short ribs.

Savoria's Red Wine Reduction Sauce

Kitchen Recipe

Prep Time: 10 mins

Cook Time: 25 mins

Yields: 4 Servings

Ingredients

2 cups Dry Cabernet Sauvignon
2 shallots, finely minced
2 sprigs fresh rosemary
2 cups organic beef stock
2 tbsp unsalted cold butter
Sea salt & pepper to taste

Directions

Sauté the minced shallots in a saucepan with a touch of olive oil until translucent (about 3 minutes).
Pour in the dry red wine and add rosemary sprigs. Simmer over medium-high heat until reduced by half.
Add the beef stock, bring to a boil, then lower heat and simmer until the sauce thickens and coats the back of a spoon.
Remove from heat, strain out shallots and rosemary, then whisk in cold butter one tablespoon at a time for a glossy finish.

Sommelier Insights