Pinot Noir Caramel Sauce
  • 2 cups Cavit Pinot Noir
  • 1 ½ cup sugar
  • ¼ cup water
  • Pinch of sea salt
  • 1 tablespoon unsalted butter
  1. Reduce wine in saucepan by half.
  2. In another pan, bring sugar and water to a boil without stirring and cook until pale gold. Continue to cook, swirling as needed until darker and caramelized, but not burned. Stir in wine and butter and continue to stir until smooth. Return to heat to combine, if needed.
Recipe by Honest Cooking by Mercato Fabbrica at