Wine can do more than pair with your BBQ menu, it can also add great flavor and depth to an array of recipes, from marinades to sauces. Check them out!
Carmenere BBQ Sauce
Classic, easy and delicious this recipe calls for a flavorful, full bodied red wine to push those ribs to the next level. The Chono Carmenere 2018 is just the ticket, a classic Chilean Carmenere with juicy plum notes and a spicy finish makes it the perfect red to complement those juicy, smoky ribs.
You’ll need: 3/4 cup Chono Carmenere 2018, ketchup (or tomato paste), red wine vinegar, brown sugar, olive oil, salt, pepper and your favorite spices (a good basic mix is salt, pepper, garlic, cumin, and chili powder). Heat the olive oil in a saucepan over medium heat, then add chopped garlic and dry spices. Add your red wine and simmer for about 2 minutes, until slightly reduced. Gently whisk in ketchup and simmer for two more minutes. Take off the heat and stir in your brown sugar until totally homogenous. BBQ sauces are more an art than a science so feel free to experiment!
Kansas City Style Pinot Noir BBQ Sauce
The delicate flavors of Oregon pinot noir and the bold flavors of BBQ collide to make an exceptional sauce for your BBQ that packs heat without overpowering the palate. Kansas City sauces are famous for their savory, fruit forward tasting notes making them excellent bases for softer wines like the 2019 Chad Willamette Pinot Noir.
You’ll need: Chad Willamette Pinot Noir 2019, olive oil, shallots, garlic, chili powder, dry mustard, cayenne pepper, paprika, ketchup and unsulfured molasses (optional). Start by heating olive oil in a saucepan over medium heat sautéing some shallots and garlic. Add dry spices, chili powder, dry mustard, cayenne pepper and paprika to the sauté until they toast slightly. Pour in the wine and simmer until slightly reduced. Add ketchup and simmer until you reach the desired consistency. If you like your sauce sweet n’ tangy and a bit of molasses. Perfect for ribs, pulled pork, or smoked chicken.
Amazing Amabilez Wine Marinade
An herbaceous white wine marinade is easy to make and endlessly versatile. While especially suited for grilling veggies like asparagus, red bell peppers, and zucchini this marinade will still work with anything you can think of - even chicken. You’ll need an aromatically complex wine that still feels bright and fresh like the Amabilez Bianco 2018 from Friuli, Italy. The energetic acidity and full texture of this Sauvignon Blanc and Friulano blend is perfectly suited for the grill and will help boost your veggies to juicy goodness. Tip: If working with vegetables with less water content like potatoes, carrots or other hearty veggies you can increase your marinade time to about an hour.
You’ll need: 2018 Amabilez Bianco, garlic, shallots, fresh thyme, rosemary, parsley, olive oil and whatever veggies you’re marinating. Peel and slice the garlic, herbs, and shallots. Add the mixture to white wine, salt and olive oil and let sit covered for 30 minutes in the refrigerator. Add cut veggies, making sure they are submerged, for at least 30 minutes. Then strain the vegetables, season with salt and pepper and get grillin’!