Balsamic Glaze or Port Wine Glaze

We use glaze often in the cheese course, always sparingly, because they are so intense. When making a vinegar or wine glaze, reduce it slowly, almost as if you were letting it evaporate. If you boil it too hard, the acid will remain and make the glaze too sharp. Reducing it slowly and gently results in a much softer tasing glaze. It's easiest to control the heat with the aid of a heat diffuser.