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
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