Red Wine Butter and Petite Sirah
Featured in our 2020 Wine & Food Pairing Series – Watch Video
1 cup red wine (medium to bold red wine)
1 sprig rosemary
1 bay leaf
1/2 tsp. honey
1 cup (2 sticks) butter, softened to room temperature
1 clove garlic, minced
Freshly ground black pepper
2 tbsp. finely chopped chives
1. In a small saucepan, combine wine, rosemary, bay leaf, and honey. Bring to a boil, then reduce to a simmer and cook until wine has been reduced to about 2 tablespoons, 10 to 12 minutes. (It should be thick and syrupy, like maple syrup.)
2. Remove rosemary and bay leaf from wine. In a large bowl, combine butter, garlic, and reduced red wine. Season with salt and pepper and use a hand mixer or spatula to combine until smooth. Fold in chives and transfer mixture to a large piece of plastic wrap. Tightly wrap butter and form into a rounded stick. Twist ends of plastic wrap to seal and refrigerate until firm.
3. Slice butter into pats when ready to serve.