Zinfandel, that full-bodied, slightly peppery, slighly plum-flavored red wine (not that pink stuff of which we do not speak), is an ideal wine to serve with traditional Fourth of July fare, such as burgers, sausage, and ribs. California's Dry Creek Valley is know for producing some of the world's best Zinfandels. One of my favorites is the "Zin" made by Rancho Zabaco Winery in Healdsburg. Rancho Zabaco winemaker, Eric Cinnamon has been gracious enough to share one of his favorite BBQ sauce recipes (made with Zinfandel, of course):




Red Zinfandel BBQ Sauce

1 tablespoon butter
1/2 cup minced onions
1 tablespoon Dijon-style mustard
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1/4 tablespoon salt
2 tablespoons Worcestershire Sauce
1 cup tomato ketchup
1 cup red Zinfandel wine

In a medium saucepan saute onions in melted butter until soft, about 10 minutes. Add all of the remaining ingredients and stir over medium heat until thickened, about 30 minutes. Generously brush or spoon sauce over meat during grilling. You can also serve warmed sauce with finished meat at the table. Makes 2 cups.

^{(image courtesy of Rancho Zabaco Winery)}