"Port" is a type of wine that is usually sweet and has some brandy in it. It is often used as a dessert wine. A "reduction" in cooking terms means a liquid that has been boiled for a long time until it has been greatly REDUCED in volume, thereby becoming thicker and having a more intense flavor. It is then generally used as a sauce. Port Wine Reduction then is simply a sauce made from boiling Port Wine and other spices.

Hello Joseph So you are really lucky here you even has the recipe ! Yes it is a delicious "sauce au vin" in French that you add on a red meat. Try it !

Hi, this is a savoury sauce that is often used on top of a steak. Here's the recipe, although I never strain it as I like it chunky. Port Wine Reduction 1/2 cup chopped onions 1/2 cup chopped carrots 2 bay leaves 3 cups port wine 1. Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil. Continue to boil the mixture until it thickens and reduces to about 1/2 cup, about 45 minutes. 2. Strain through a fine-mesh strainer[ optional] and let cool. Use at room temperature. Makes 1/2 cup. Pour over steak or other meat dishes requiring a sauce.