History-Risdall Ranch-BBQ Sauce

This is my summertime go to sauce because summers are for barbecues and buddies! Pinot Noir is a key ingredient because it makes a great earthy acid building block, complementing and enhancing a sauce that traditionally isn’t paired with Pinot. The first time I made this sauce I wanted something that would pair with the proteins Pinot Noir already loves.  What I love about this barbecue sauce is that it leans towards warmer smoked spices with a deeper, darker sweetness from the molasses and brown sugar. 



  • 1/2 red onion, diced
  • 1 med. Carrot, diced
  • Olive oil, to coat pan
  • 3-4 garlic cloves, smashed
  • 1 Tbsp shallot, roughly chopped
  • 3/4 Tbsp salt
  • 1/4 Tbsp dark chili powder
  • 1/4 Tbsp onion powder
  • 1/4 Tbsp garlic powder
  • 1 Tbsp smoked paprika
  • Pinch Cayenne
  • 1/4 Tbsp black pepper
  • 1/8 C brown sugar
  • 8 oz of History Risdall Ranch Pinot Noir
  • 1/4 C orange juice
  • 1/4 C brewed espresso
  • 1/8 C soy sauce
  • 1/8 C molasses
  • Dash liquid smoke
  • 2 ½ lb can(s) of ketchup
  • 1 tsp black peppercorns
  • 1 fresh bay leaf
  • ½ oz fresh thyme
  • 1 tsp parsley stems (optional)



 Step 1

Place olive oil, carrots, and onion in a large saucepan set to medium heat. Sauté until the veggies are caramelized, which will generate some sweetness.

Add in garlic and shallot and sauté for 3 minutes to open the aromatics.

Next, add the chili powder, onion powder, garlic powder, smoked cayenne, black pepper, and brown sugar, and toast the spices 3-4 minutes in the caramelized mixture.

Once the spices have been toasted into the caramelized mixture, add the Pinot Noir and turn the heat up to high, bringing the wine to a boil. Reduce the heat to a simmer, stirring occasionally until the wine has reduced by half.

Step 2

Using an emersion blender, blend mixture in saucepan until smooth in consistency.

Add in the orange juice, brewed espresso, soy sauce, molasses, liquid smoke, and ketchup.

Tie the remaining herbs and black peppercorns into a sachet and add to the sauce. Reduce heat to a low simmerfor about 5-10 minutes. Remove from heat.

Pull the sachet and strain with an extremely fine mesh sieve (chinois).

Step 3

Season with salt and pepper to taste Once you have the sauce where you want it, pour it into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

makes approximately 4 cups

-Cheers, Chef Bex



2018 History Risdall Ranch
Pinot Noir

Black Cherry

This wine is perfect for a night in with your special someone. Delicious now, this wine will continue to evolve in the bottle for years to come.

Release Date | Club: Summer 2022 | Retail: Late Fall 2022