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Chamisal Vineyards

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Fin’s Famous Barbeque Sauce

Recipe Date:
June 6, 2017
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)

INGREDIENTS
1 Cup Chamisal Vineyards Estate Pinot Noir
1 Cup Mild Molasses
3 Garlic Cloves, Finely Chopped
1 Small Onion, Finely Chopped
| 3 Tablespoons Tomato Paste
1 Teaspoon Red Wine Vinegar
1 Teaspoon Ground Cumin
1 Teaspoon Mild Paprika
1/2 Teaspoon Salt
Cayenne Pepper, Optional

METHOD
Using a small saucepan, bring one cup of Chamisal Vineyards Estate Pinot Noir to a simmer over low heat until the volume of wine is reduced by half.

While the wines is heating, use a larger pan to sauté diced garlic and onion with a small amount of butter for two to three minutes or until lightly caramelized.

Add the reduced Estate Pinot Noir to the onions and garlic and stir to deglaze. Return to a simmer and whisk in the molasses, tomato paste, vinegar, cumin and paprika. Consider the cayenne! If you don’t like your sauce spicy, you can leave it out, but a pinch will add complexity without heat. A teaspoon of cayenne will add a subtle kick ~ just the way I like it.

Simmer lightly for 30 minutes or until slightly thickened. Strain into a bowl and serve with your favorite BBQ dish and a glass of Chamisal Vineyards Estate Pinot Noir.