Makes 2/3 cup

Reducing wine concentrates the flavor, and balsamic vinegar contributes its own unique intensity to this ruby-colored dressing. It's delicious drizzled over sliced tomatoes with fresh mozzarella and basil. Also, add this signature to the Italian Bread Salad, which will appear in this column tomorrow.

¾ cup Sangiovese or other medium-bodied, high-acid red wine
1 tablespoon balsamic vinegar (see Tip)
1 clove garlic, minced
¼ cup extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon packed brown sugar, or to taste
½ teaspoon mustard powder
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste

Bring the wine to a boil in a small saucepan over high heat. Reduce the heat to medium-low and simmer, uncovered, until the wine is reduced by half, about 8 minutes. Stir in the vinegar and garlic; continue to simmer until the garlic has softened, about 1 more minute.

Transfer the mixture to a bowl and cool to room temperature. Whisk in the remaining ingredients. Taste and adjust the seasoning.

Refrigerate in a covered container for up to 1 week. Whisk or shake before using.