In a medium pot, bring the Cabernet, sugar, and 1/8 tsp of the pepper to a boil over medium high heat. Keep the syrup at a good boil and let it cook down for 5 minutes. Add the strawberries, bring the syrup back to a boil and then lower the heat to medium. Cook for 5 minutes. Take the syrup off the heat, add the balsamic and a pinch of salt. Taste the syrup and add up to another 1/8 tsp of black pepper.
Serve warm or room temperature over ice cream, pancakes, angel food cake, cheesecake, and more.