June 15th , 2015

BBQ Wine Recipes for Summer

Great BBQ Wine Recipes: Sauces and Marinades

The wonderful thing about wine is how versatile it is in the kitchen. We use it when we cook. We use it to make vinegars, jellies, and mixed beverages such as wine cocktails.

One of the Leonardini family’s favorite ways to incorporate wine into our food is through sauces and marinades.

If you haven’t tried wine BBQ sauce, you’re missing out on immense flavor capabilities. Basics like olive oil, minced garlic cloves, cumin, ketchup, apple cider vinegar and soy sauce are a great start for a wine sauce base, and a spicy kick can be added with a pinch of chipotle powder. This particular recipe is best used with a dry red wine like our Cabernet Sauvignon. Find the full recipe here.

Marinades are best used on steak and chicken. For a delicious chicken dish, use a mix of Italian parsley, fresh oregano, lemon, and garlic. A white wine such as our rich Chardonnay is the perfect addition to this sauce. Find the full recipe here.

Seafood and pasta dishes pair particularly well with a white wine sauce. Seafood linguini made with shrimp and scallops goes well with lemon, crushed peppers, fresh parsley, garlic and butter. To really make this recipe stand out, add a dry white wine such as our Sauvignon Blanc. Find the full recipe here.

In addition to making your food more flavorful, wine adds an extra wealth of benefits to your dining experience. The acidic component of wine helps to tenderize and keep meats and seafood moist while cooking. It can be used alongside small amounts of oil or butter when sautéing vegetables. You can use it to add flavor to fish without the added guilt of deep-frying—you won’t have to compromise flavor for health.

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Categories: Cabernet Sauvignon, Food & Friends, Wine and Food