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The Durant Vineyards winery in Dayton (Oregon) has made a BBQ sauce from Pinot Noir produced from grapes affected by smoke. After the forest fires in the Willamette Valley in 2020, the winery had around 4,800 bottles of Pinot Noir with smoke flavours in the cellar.
"Initially, we thought about making brandy from the wine. But that's not our speciality," Paul Durant, owner and CEO of Durant Vineyards, told the online magazine Drinks Business. According to Durant, it took about two months and "various trials and tastings" to find the right formula together with sauce specialist Paradigm Foodworks in Lake Oswego.
The final product was developed to highlight the fruit-driven notes of Pinot Noir as well as subtle smoky undertones and contains "hints of allspice and clove with the slow burn of smoked chipotle chillies and black pepper". "It was intentionally designed to be spicy and savoury," explains Durant. "We didn't want it to be too spicy so that it could be paired with grilled salmon and vegetables as well as spare ribs or pulled pork."
(ru / Drinks Business)