Balsamic Red Wine Reduction with Rietvallei Cabernet Sauvignon

Whether you want to drizzle balsamic reduction over some melons wrapped in prosciutto, add some to your decadent tomato salad, or maybe use the reduction to flavour your beef, chicken or fish dishes, we have the perfect recipe for you.

Balsamic Reduction is really easy to make in your own kitchen, and with our Rietvallei Cabernet Sauvignon added as an ingredient, your reduction will be a highlight to serve with any dish and certainly impress your next dinner guests! 


  • 125ml Balsamic Vinegar
  • 125ml Rietvallei Cabernet Sauvignon
  • 2 Tbsp Organic Raw Honey
  • 1 tsp butter


1. In a small saucepan combine balsamic vinegar, red wine and honey.

2. Stir well and cook over medium high heat for about 10 minutes or until reduced to a thick syrupy consistency. Add butter at end, mix in and remove from heat.

3. You can store it in an airtight glass container for 2-3 weeks.