To make the Napa Wine Syrup: place 16 ounces Napa Valley Cabernet Sauvignon in a small saucepan and simmer over medium-low heat until the wine has been reduced by half, about 25 minutes. Add 1 cup of granulated sugar and stir until the sugar has dissolved (about 1 minute). Remove from the heat. Let cool and store in a sealed bottle in the refrigerator for up to three months.