Paul, here's an Italian version I got from a chef in Tuscany four years ago. I keep it on hand in the refrigerator together with a balsamic reduction sauce. Both work well with a variety of different foods.
2 TBS butter non salted
1 TBS Juniper berries [I pick these myself from Junipers in our yard]
1 small onion, diced fine
1 TBS chopped thyme
1 TBS chopped rosemary
3 cups dry white wine -- I use an Austrian Riesling
2 cups beef or chicken stock -- no salt versions
Salt and pepper to taste -- optional.
[I don't add salt or pepper to the sauce, but let folks add those condiments if they choose at the table.]
Melt the butter in a sauce pan. Add the juniper berries and onion, and sauté for 3 minutes. Add the herbs*, wine and stock, and reduce by two thirds about 1 hour, stirring occasionally. Season with salt and pepper, and serve warm.
*I've used both fresh and dried thyme and rosemary with good results -- the long cooking time seems to make the dried herbs work well. If I use fresh herbs, I add them during the last ten minutes or so of reducing the sauce.