Oregon winery and olive oil mill gets creative with cases of Estate Grown Pinot Noir impacted by 2020 Oregon wildfires
Dayton, Ore. (June 17, 2024) – Durant, home to the Durant Vineyards Winery & Tasting Room and Oregon’s only commercial olive mill, has announced the release of their new “Durant Pinot Noir Barbeque Sauce” made from smoke-affected Estate Grown Pinot Noir from the 2020 wildfires that affected Oregon’s famed wine country. The winery is now turning lemons into lemonade – or in this case, wine into barbeque sauce – by creating 5,000 bottles of this limited-edition condiment. The special barbeque sauce recipe was developed by Durant Culinary Director, Eric Bartle.
The Durant Pinot Noir Barbeque Sauce features hints of allspice and clove with the slow burn of smoked chipotle chilis and black pepper. Bartle describes it as the perfect complement to summertime’s grilled and smoked foods, from pork baby back ribs to charcoal grilled salmon or mushrooms.
“The 2020 wildfires had a huge impact on wineries across Oregon, with many losing significant portions of their harvest to smoke taint,” said Paul Durant, owner of Durant Vineyards. “Rather than let our 800 cases of wine go to waste, we decided to get creative and craft a delicious barbeque sauce that highlights the fruit-forward notes of the Pinot Noir, as well as the subtle smoky undertones from the wildfires. This barbeque sauce is our way of making the most out of a challenging situation.”
The production of Durant Pinot Noir Barbeque Sauce is also providing an opportunity to give back to the local community —5% of the proceeds will be donated to the Dayton Fire District with the funding to be used for their Emergency Medical Technician – Basic (EMT-B) training course they are setting up to increase the medical proficiency provided by the Dayton Fire District to the community.
Currently, the limited edition Durant Pinot Noir Barbeque Sauce is being sold in 12-ounce bottles for $12 each, available for purchase on the Durant website and soon to be available at select local retailers.
To purchase the Durant Pinot Noir Barbeque Sauce, please visit here.
Durant Pinot Noir Barbeque Sauce Recipes
Recipes by Chef Eric Bartle
Culinary Director at Durant
Durant Smokey BBQ Rub
yield: 1 cup
~ 1 jar Durant Smoked Red Chili Salt
~ 1/2 cup light brown sugar
~ 1/4 cup smoked paprika/pimenton
~ 1/2 tsp. ground black pepper
~ 1/2 tsp. onion powder
~ 1 tsp. ground cumin
– Mix all the ingredients together and store in an airtight container until needed.
– Great on pork baby back ribs, slow cooked beef brisket or grilled chicken.
+++
Charcoal Grilled Baby Back Ribs
yield: 1 full rack
~ 1 slab pork baby ribs, cut in half
~ 1/4 cup Durant Smokey BBQ Rub
~ 2 cups Durant Rosé wine
~ 1 bottle Durant Pinot Noir Barbeque Sauce
– Generously rub down all sides of the ribs with a quarter cup of Durant Smokey BBQ Rub (see previous recipe).
– Let rest for a minimum of one hour or preferably overnight (12 hours approximately).
– Heat oven to 325 degrees Fahrenheit
– In a standard 9”x13” baking dish, pour in the 2 cups of wine, then place the dry rubbed ribs bone side down.
– Tightly wrap the entire pan with aluminum foil so steam cannot escape.
– Cook for 1 1/2 hours.
– While the ribs are cooking in the oven, preheat your grill (charcoal preferred!) to a med-low heat.
– When the ribs are finished cooking in the oven, remove from the baking dish and transfer to the hot grill.
– Lightly char up both sides of the ribs, then begin basting with Durant Pinot Noir Barbeque Sauce until nicely glazed and lacquered on both sides.
– Continue to cook over indirect heat until your desired tenderness and smokiness is achieved.
– Finish with a light dusting of the Smokey BBQ Rub and enjoy!
