Berry and Cabernet Sauce

This is a wonderful sauce that is good with sliced beef, duck, pork or salmon. Or, if you don't have any meat to put it on, try it with the optional chocolate on a little vanilla ice cream. Just a little, now!
INGREDIENTS
1    cup Chaucer's Blackberry wine
1    cup Reserve Cabernet Sauvignon wine
3    tablespoons granulated cane sugar

METHOD
In a medium sauce pan over medium heat, add both of the wines and the sugar. Reduce the heat to medium-low and simmer until the liquid is reduced by half, about 12 to 15 minutes. Remove from the heat and allow the sauce to cool before serving.

OPTIONS
(1) use Reserve Merlot or Reserve Zinfandel instead of the Cabernet.

(2) Instead of using Chaucer's Blackerry wine, try it with Chaucer's Raspberry wine.

(3) Reheat the sauce made with either Chaucer's wine and add 1 tablespoon of semi-sweet baking chocolate. Heat over low heat until the chocolate is melted and absorbed.