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Pinot Noir Barbecue Sauce

Pinot Noir Barbecue Sauce

Make the most of your Memorial Day grilling with a barbecue sauce infused with SIMI Sonoma County’s Pinot Noir wine.

What better way to kick off the summer season than with an outdoor BBQ with friends and family and a bottle of SIMI Winery’s Sonoma County Pinot Noir. Enhance the flavor of your pulled pork, ribs, hamburgers, and hotdogs with an easy to make BBQ sauce. A balanced blend of spicy and sweet, the sauce’s combination with the pinot noir’s savory notes of sage, nutmeg and bay and fruit flavors of dark cherry and cranberry will keep everyone coming back for more. Not only will you have a perfect barbecue sauce, but also a perfect wine to pair with your food.

Pinto Noir Barbecue Sauce

Simi Winery is a historic winery with a rich history dating back to the late 19th century. The winery was founded in 1876 by two Italian brothers, Giuseppe and Pietro Simi, who had immigrated to the United States in search of a better life. They recognized the potential of Sonoma’s fertile land and ideal climate for growing grapes and decided to establish their winery in the town of Healdsburg.

The Simi brothers produced their first vintage in 1890, and the winery continued to grow in reputation and production over the years. During Prohibition (1920-1933), the winery ceased sales but continued producing wine for sacramental and medicinal purposes. Giuseppe’s daughter, Isabelle Simi, took over the winery after Prohibition ended and successfully navigated the business through the difficult period, modernizing the winery and introducing new grape varietals.

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Isabelle Simi began what would be a long line of successful female winemakers at SIMI. Certainly then, and especially now, success is diluted when we highlight gender before profession. An asterisk over a passion. So to honor that work and the work of so many others, SIMI addresses their trailblazers as “Female Winemakers.” A basic privilege Isabelle never had and just like the leaders of today, always deserved.

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Pinot Noir Barbecue Sauce

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  • Author: Kevin West
  • Total Time: 0 hours
  • Yield: 4 cups 1x


How to make the perfect BBQ sauce, and get the perfect wine pairing for it at the same time.


Units Scale
  • 1 medium red onion (chopped)
  • 2 whole (peeled garlic cloves)
  • 1 tablespoon butter
  • 1 tablespoon grape seed oil
  • 28– ounce can of crushed tomatoes
  • 2 cups SIMI Sonoma County Pinot Noir
  • 1/4 cup canned chipotle chilies (pureed with their liquids (or more to taste))
  • 1/4 cup brown sugar
  • 2 tablespoons molasses
  • 1/2 teaspoon ground allspice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar or sherry vinegar
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon paprika
  • 2 tablespoons kosher salt (or a generous 1 tablespoon granulated salt)


  1. Using a deep pot large enough to hold all the ingredients, saute the onion and garlic gloves in the butter and oil over low heat until partially caramelized, 20 to 30 minutes
  2. Add the tomatoes and their juice, the wine, and the remaining ingredients. Stir well to combine. Bring to a boil, and then lower the heat. Simmer for 30 minutes, partially covered. Stir occasionally.
  3. Carefully puree the hot mixture with an immersion blender until smooth. Taste and adjust the seasonings. Simmer 30 minutes longer, or until thickened to your liking. Bottle the sauce or ladle into airtight containers. It will keep in the refrigerator for several weeks.
  • Prep Time: 10 mins
  • Cook Time: 1h
  • Category: Sauce
  • Cuisine: American
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