For the sauce, I used the approach I learned from Wolfgang Puck: saute shallots in butter, add chopped tomato, combine wine and chicken broth, maybe or maybe not add an herb (I added fresh thyme) and reduce. I did all that and cooked that for around 30-40 minutes. I then added a handful of blueberries, watched that for about fifteen minutes, then adjusted the seasoning by adding about a tablespoon of balsamic vinegar. That extra bit of complex acidity was all that was needed to make the sauce perfect, and I did the sauce in those stages so I could observe the difference, good or bad, the blueberries made. And they did make an excellent difference, the flavor was delish and they gave the sauce a mid-palate it had lacked. Oh, and the sauce had thickened very nicely on it's own because of them--I wasn't going to need to add back the cold butter thickener at the end.
Of course, I never needed a full bottle in the sauces.
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