More on the Sauce

Let's talk about Liquid Black Gold, a.k.a. 
Balsamic Red Wine Glaze.
Inspired by an Italian Classic, this glaze is a great way to brighten the flavor with sweetness and tartness.  My first experience with this type of balsamic reduction was in NYC in early 2006 when I visited the city.  Went to several restaurants and noticed they were accenting dishes with thick balsamic vinegar, but it was more than just thick balsamic vinegar.  The chefs and staff all told me that they reduce balsamic vinegar and add sugar, honey, syrup, or other thickeners to have more potent flavor of Balsamic without making a mess by spilling things everywhere.   This was right when molecular gastronomy was a hit and people were using various thickener to "gel" otherwise a liquid content.  I wanted more simpler "real food" approach.  So, I decided to reduce balsamic vinegar and pinot noir mix that I use for poaching cherry for my desserts.  That poaching liquid had cinnamon, clove, and anise.  While I love it, some folks didn't necessarily enjoy the spices that were part of that reduction.  Over next few months, I simplified the recipe and process to have potent and flavorful glaze that can be enjoyed by more people! Very simple four ingredients in perfect ratio to deliver well developed flavor!