Because of the ingredients found in so many barbecue sauces — including vinegar, assertive spices and sugar — Pinot Noir isn’t always the first wine choice when grilling on a hot summer day.
This recipe addresses that challenge by keeping the overly assertive flavors to a minimum, and incorporating Pinot Noir in the flavor mix.
The yield will be approximately one-and-a-half cups.
* 1 tablespoon olive oil
* 2 shallots, diced
* 2 garlic cloves finely diced
* 1 tablespoon chili powder
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon dry mustard
* 1 cup Pinot Noir (the same wine you intend to drink with the meal)
* 1 cup ketchup
1. Place olive oil and shallots in a saucepan set to medium heat, and cook until translucent (about 5 minutes).
2. Add garlic and cook for 2 more minutes, stirring occasionally and avoiding browning.
3. Add chili powder, cayenne pepper and dry mustard. Stir continuously for one minute.
4. Add Pinot Noir and turn the heat up to high. Bring the wine to a boil and then reduce heat to simmer for 6 minutes, stirring occasionally and reducing by about 25 to 33% to intensify the flavor.
5. Add ketchup and bring back up to a simmer while stirring for 5 minutes.
6. Remove from heat, let cool and place in a container until ready to use.