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When the grill is hot and the scent of barbecue sauce is in the air, learning to prepare recipes with wine as an ingredient can turn a blah entree or grilled dessert into a menu with zing.
How to Cook with Wine for Summer Recipes
It’s important to know the differences in wine. Some are full-bodied, others are lighter and fruity. Still others add woody nuances to food due to the wine barrels they are aged in. Some wines are aged far longer than others. These are usually the ones that develop their fullest flavors. Remember, vinegar is actually wine that has gone past its fermentation point. It’s easy to substitute wine for vinegar in any meat marinade. The result will be less acidic. Wine blends well with olive oil and freshly chopped herbs. Use white wines for marinades for pork and poultry. Use richer red wines for beef. Choose a lighter, fruity wine for marinades for fruit kebobs.

Barbecue Sauce au Vin
It’s easy to make a barbecue sauce with wine. Choose wine according to the depth of flavor to be infused in the sauce.
Create a Tex-Mex barbecue Sauce
1 can condensed tomato soup
1/2 cup Gran Reserva Spanish Wine
2 tablespoons black strap molasses
1/2 cup chopped onions
1 or 2 diced jalapenos
2 cloves finely chopped garlic
Blend all ingredients well. Allow to rest for several hours to develop a fuller flavor.

Wine Flavored Polynesian Barbecue Sauce
1 can tomato paste
1 cup pineapple juice
1 cup Pinot Noir wine
1/4 cup Virgin olive oil
1/2 cup coconut milk (or coconut cream for a thicker consistency)
3-4 strips lemon and lime rind
Blend first three ingredients until smooth. Infuse with twists of lemon and lime. Add olive oil and coconut milk. Blend to a smooth consistency. Brush on chicken or shellfish like crab, lobster or scallops.

Cajun Barbecue Sauce with Wine
1 cup prepared tomato puree
1/2 cup diced green or red pepper
1/8 teaspoon hot pepper flakes
1/2 cup olive oil
1 cup Merlot Wine
1/2 cup shallots diced
1/2 cup sour orange juice (if unavailable, blend regular orange juice with two tablespoons of champagne vinegar)
2 cloves garlic crushed
2 teaspoons Cajun spice dried (if unavailable, substitute a blend of dried cumin, thyme and chili powder)
Blend all ingredients to a smooth consistency. Grill beef, poultry or fish to desired taste. About ten minutes before removing from the grill, brush with Cajun barbecue sauce.

For other recipes, visit www.foodandwine.com/summer-recipes.

About the Author: Gina is a guest contributor from Wine Country Inn and Churchill Manor, two bed and breakfasts located near Napa Valley, CA.

Categories: Random Ramblings

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