PINOT NOIR GRAVY (about 3 cups)

1-1/2 cups pinot noir

2 cups roasted turkey stock

4 tablespoons softened butter

4 tablespoons flour

salt and pepper to taste

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1.Bring the wine to a boil in a medium saucepan and cook, stirring occasionally, until reduced to ½ cup, 10 to 12 minutes.  Add stock and return to a boil.  Mix flour and butter in a small bowl and whisk as much into wine mixture as you need to thicken it lightly (Start with 2 tablespoons and simmer, stirring occasionally, until thickened, about 5 minutes.  Repeat the process with more beurre manie if you prefer a thicker gravy.)  Season with salt and pepper.

adapted from Bon Appetit Magazine, November, 2013