For the Cake:

1. Preheat the oven to 350°F and liberally grease a 10- or 12-cup bundt pan with butter or cooking spray.
2. In a large microwave-safe bowl, combine the wine, butter, and cocoa powder. Microwave for 30 seconds, stir, and then microwave for another 20-30 seconds or until the butter is completely melted. Whisk the mixture until smooth.
3. In another bowl, whisk together the sugar, baking powder, baking soda, salt, and flour until well combined.
4. In a third bowl, whisk together the sour cream, canola oil, vanilla, and eggs until smooth.
5. Add half the dry ingredients to the wine-cocoa mixture and stir until combined.
6. Add the sour cream mixture to the wine-cooa mixture and stir until combined. Stir in the remaining dry ingredients and mix until the batter is smooth and just combined. Resist the urge to overmix the batter.
7. Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.

For the Red Wine Syrup:

1. While the cake is baking, combine the wine and sugar in a small saucepan and bring to a simmer over medium heat. Cook, swirling the pan occasionally, until the sugar is completely dissolved and the wine reduces by about half. You want it to be thickened and syrupy.
2. When the cake comes out of the oven, poke holes all over the bottom the cake while it is still hot and in the pan (I use a wooden skewer to do this). Pour the wine glaze all over the cake. Allow the cake to sit in the pan for 10 minutes or until all the wine syrup has been absorbed by the cake.
3. Carefully invert the cake onto a serving plate or cake stand. Allow it to cool completely before finishing with the glaze.

For the Glaze:

1. Whisk together the wine and powdered sugar until thickened and smooth.
2. Whisk in the softened butter until completely incorporated and the glaze is smooth and creamy.
3. Pour the glaze all over the cooled cake and allow the glaze to set for 15 minutes before slicing and serving the cake.