The 2020 wildfires in Oregon’s Willamette Valley destroyed over 1 million acres and left multiple vineyards with vine damage that would eventually lead to smoke-tainted wine. Rather than lose money on the flawed wine, some wineries instead turned their tainted grapes into spirits while others, like Durant Vineyards, went in a more grill-oriented direction.
The Dayton, Ore. vineyard transformed 800 cases of its smoke-tainted Pinot Noir into a barbeque sauce, which took Durant’s culinary director, Eric Bartle, approximately two months to perfect. Made in partnership with the Lake Oswego-based food manufacturer Paradigm Foodworks, the sauce shines a spotlight on the Pinot Noir grapes’ jammy notes and the undercurrent of smoke from the wildfires. According to the brand, the Pinot Noir Barbeque Sauce also delivers hints of allspice, clove, smoked chipotle chilis, and black pepper.
