Pinot Garlic Butter
Pair with Woodbridge by Robert Mondavi Pinot Noir
6 Tbsp Pinot Noir
1 stick (1/2 cup) Unsalted butter, room temperature
2 Medium Cloves Garlic
3/4 tsp Salt
2 Tbsp Diced chives
Cut butter into 1" cubes and let soften to room temperature in a small mixing bowl.
Dice chives and mince garlic. Sauté garlic in a small amount of oil on medium heat.
Add all ingredients to the butter and whisk until well combined.
Transfer to an airtight container and chill in the refrigerator until firm.
If desired, form a log by transferring the butter mixture onto a sheet of parchment paper, waxed paper, or plastic wrap, placing on the edge closest to you. Fold paper over and roll butter away from you to form a log, twisting the ends to seal. Then wrap airtight in foil. Chill in the refrigerator until solid.
Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.