Wilson’s Blueberry Peppercorn Sauce

1/2 cup potter settlement Frontenac Gris late harvest
1/2-1 tbls cracked black pepper ( to taste)
2 cups Wilson’s Organic blueberries 
Salt to taste
1 tbls Canadian Vinegar Cellars Balsamic 
1 tbls butter 


Reduce wine by 1/3 add pepper, then blueberries, let cook for 3-4 minutes add balsamic and salt. Finish with butter. Pour over Enright Cattle Co. Ribeye steaks.