Who doesn’t love dessert? And wine? And wine-enhanced dessert? Sweet, thick, syrupy, and a gorgeous plum color, this dessert sauce adds a little something special to your favorite ice cream or angel food cake. It’s also delicious poured over fruit or as a topping for meringue. It’s so versatile and so yummy. It stores well, so you can make a big batch and keep it in the fridge for your next sweets craving.
Harvested from the highly-regarded Stag’s Leap District in California’s Napa Valley, this Stag’s Leap Merlot* is dry and medium bodied with soft, supple fruity palate of plums and red berries. Its characteristic spicy aroma, accentuated with light warm oak, foreshadows the rich, round, smooth and mouth-filling flavor experience, finishing with lengthy elegance. It pairs with beef of all kinds, poultry with rich sauces, game birds, pasta with tomato sauces, hard firm cheeses, and bean-based dishes. Merlot is also a fantastic cooking wine, adding flavor to stews, roasts, and desserts.
*Silver 2009 San Antonio Wine Fest Competition
- 1 cup Water2Wine Stag's Leap Merlot or other red wine
- ¼ to ½ cup sugar
- 1 T vanilla
- Pour all ingredients into a small saucepan and heat, stirring often. Bring to a gentle boil and cook for 15-20 minutes, or until reduced by half. Pour into a storage container (I love canning jars!) and cool.