101.   After the vegetables are well caramelized, red wine is added and reduced over high heat.

102.   Cook for a minute, stirring, then add wine.

103.   Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely.

104.   Cook until the flames die down, and then add the wine and cook until all the liquid in the pan is almost dry.

105.   Drain off the fat, then add the wine, stirring to incorporate all the browned bits on the bottom of the pan.

106.   Do not add more wine.

107.   If it is not, add more wine.

108.   Increase heat to high, add wine and reduce by about half.

109.   Just before serving, add red wine and stir to combine.

110.   Just before serving, add wine to cherries and mix thoroughly.