In a small saucepan bring wine to a boil over medium high heat for 2 to 3 minutes or until reduced by half then remove from heat.
Position oven racks in upper and lower 2/3 of oven and preheat oven to 325F. Line 2 large baking sheets with parchment.
Combine the flour, sugar, black pepper, rosemary or thyme, salt and baking powder in large bowl or food processor. Pulse or stir well.
Combine the reduced wine and oil in a small bowl or liquid measuring cup, add to bowl or food processor. Mix until a lump of dough forms.
Lightly flour work surface and turn dough out. Roll a little more than 1/8- inch thick. Cut into desired shape and put onto baking sheets 1/2-inch apart. Making sure to reroll scraps to yield the most.
Bake for 15 minutes, then rotate the trays from top to bottom then front to back so crackers bake evenly. Bake for another 10 – 15 minutes or until golden brown.
Remove from oven and allow to cool completely before putting in airtight container for up to a week and a half.
