WINE PAIRING RECIPE

Chateau Souverain Zinfandel BBQ Sauce
By Executive Chef, Martin Courtman

Zinfandel with its ripe berry fruit, subtle oak and mild tannins can taste delicious with seafood, meats and poultry. Red wines have tannins that become stronger with ripe vegetables; fruits or sweet sauces so pairing red wines can be a little more difficult. Proper seasoning with salt will help bridge the food and the wine. Zinfandel pairs very well with grilled or barbecued foods. Barbecue sauces should have a little vinegar added to balance the sweetness and spice.

Yields 1 Quart:

• ¼  cup Unsalted butter
• medium Yellow onions, thinly sliced
• 2  Tbs Minced garlic
• 4  cups Granny Smith apples, cored and chopped
• 3  cups Tomato paste
• 1  bottle Chateau Souverain Dry Creek Valley Zinfandel reduced to 1 cup
• ½  cup Red wine vinegar
• ¾  cup Cider vinegar
• 2 – 3  Tbs Fresh lemon juice
• 1  cup Brown sugar
• ½  cup Honey
• ½  cup Molasses
• 2 – 3 Tbs  Worcestershire sauce
• 2 – 3 Tbs  Tabasco sauce (to your liking)
• 4 Tbs  Dijon mustard
• 1 ½ tsp  Cumin
• 1  Bay leaf
• Salt and pepper to taste

Sauté the sliced onions in ¼ cup melted butter over medium heat until the water from the onions completely evaporates and the onions have caramelized – approximately 40 to 45 minutes. (Watch carefully so that the onions don’t burn as they caramelize.) Add the garlic and sauté until soft and aromatic. Add the rest of the ingredients and simmer for 30 to 40 minutes, stirring occasionally. Baste ribs and BBQ, reserving 1 cup for passing.

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