Cook for 5 minutes, stirring frequently. Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds. Once the wine has reduced, add the beef stock and bring to a rolling boil.

Add the thyme and red wine, bring to the boil and cook ... scraping up any bits from the bottom of the tin. Gradually pour in the strained wine mixture, stirring until smooth, then gradually ...

3. In a heavy bottomed pan add 1/2 liter red wine. Add thyme, bay leaf, sugar and mustard sauce. Let it reduce. 4. Once the sauce starts to reduce add butter and whisk it. Let it simmer. Place the pan ...

The wine is the first red from the brand to be available nationwide ... with the increasingly popular trend offering the ultimate pour for a party. Plus, what better conversation-starter?