Vindulge, an Oregon-based brand dedicated to grilling, barbecue, and beverage, has created a unique red wine BBQ sauce that emerged from the wildfires that plagued Willamette Valley vineyards in 2020. The co-founders of Vindulge, Mary Cressler, a sommelier, and Sean Martin, a pitmaster, collaborated with a winery owner to make a commercial barbecue sauce using smoke-impacted pinot noir.
The journey to creating Vindulge’s Red Wine BBQ Sauce began in the aftermath of the Eagle Creek fire in September 2017. Cressler and Martin spoke with a winery owner near Hood River who was concerned about having smoke-impacted wine. They decided to collaborate on a barbecue sauce recipe using the problematic pinot noir. However, the project was put on hold when the winery owner decided to release the wine.
Three years later, Cressler and Martin spotted a wildfire near Ruby Vineyard in Hillsboro and decided it was time to dust off their mothballed recipe. Working with 560 gallons of smoke-impacted pinot noir from a winery in the Laurelwood District AVA, they produced 3,200 bottles of Vindulge Red Wine BBQ Sauce.
The sauce is a tomato and vinegar-based blend with a Pacific NW-style flavor profile. The pinot noir makes up approximately 46% of the sauce, giving it a unique twist. It offers a balanced combination of sweetness, spiciness, and acidity, with the red wine adding an earthy and tart touch. The sauce also features crunchy roasted garlic and onion bits, adding an extra layer of flavor.
Those who have tried the Vindulge Red Wine BBQ Sauce have given it high praise. It has been described as flavorful, well-balanced, and versatile. It complements grilled chicken perfectly and can even be enjoyed on its own, mopped up with a slice of bread, according to the Arthur Bryant’s tradition.
Currently, Vindulge’s Red Wine BBQ Sauce is available for purchase on their website, with a suggested retail price of $10 for a 12-ounce bottle. It can also be found at Bennett Urban Farm Store, Ruby Vineyard, and Smith Berry Barn in the Hillsboro/Scholls/Laurel area.
To give customers a taste of their new sauce, Martin will be showcasing it with grilled American Waygu beef samples from Idaho’s Snake River Farms at Zupan’s Markets in Lake Oswego on August 4th.
The creation of Vindulge’s Red Wine BBQ Sauce is a testament to the resilience and innovation of the brand. What started as a solution to the problem of smoke-impacted wine has turned into a delicious and unique barbecue sauce that captures the essence of the Willamette Valley. Whether you’re a barbecue enthusiast or simply looking to enhance your grilled dishes, Vindulge’s Red Wine BBQ Sauce is worth a try.
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