Taste, Sip and Enjoy | Food, Wine and Travel

Fin’s Famous Barbeque Sauce


1 cup Chamisal Vineyards Syrah

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



Using a small saucepan, bring one cup of Chamisal Vineyards Syrah to a simmer over low hear until the volume of wine is reduced by half.

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

Add the reduced Syrah 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 util slightly thickened.  Strain into a bowl and serve with your favorite BBQ dish and a glass of Chamisal Vineyards Syrah or bold Pinot Noir.


Thanks to Fintan du Fresne, winemaker at Chamisal Vineyards for the recipe.


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