In a small sauce pot, reduce the wine over low heat to ½ cup.
Preheat oven to 450° and preheat a sheet tray for 20 minutes.
Remove the tray, line with parchment paper, roast strawberries for 30 minutes until the strawberries are caramelized and have juices.
Transfer fruit and juices to the wine reduction, add the sugar and lemon juice, bring to a simmer and cook for 15–20 minutes (warm honey consistency).
Stir in the balsamic vinegar and place the preserve in a quart jar, tighten the lid and let cool overnight.
Serve with whipped brie and baguette bread.
Recipe by Seth Elgar, No Coast Reserve, Bloomington