• 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 4 tbs chopped shallots
  • 1 tbs chopped ginger
  • 2 tbs butter
  • 1 cup Nalle Pinot Noir
  • 2 cups beef stock
  • 1 tps 5 spice powder (available in the spice section of most markets)
  • 1 tbs honey
  • 4 tbs soft butter


  1. Wash berries and place in blender. Puree and set aside.
  2. In saute pan, heat butter and add shallots and ginger.
  3. Saute until golden-about 2 min.
  4. Add pinot and deglaze pan- Cook until reduced by half.
  5. Add beef stock, honey and 5 spice powder and cook until reduced by half. You should have about 2 cups sauce.
  6. Add the berry puree and cook for another 5 minutes.
  7. Whip in the soft butter. Sauce should be shiny.
  8. Serve w/ pork, chicken, or duck.


SPECIAL HOURS: We will be CLOSED from December 23rd through January and will reopen on Saturday, February 1st. If you are a club member and need to pickup wines please email and we'll get them to you! All other wine purchases can be made online at