Quoting Michael Loo to All <=-

Sutter Home Merlot, which
although you may shudder at the name, was not too bad,
reminding me of the products of that brand before they
discovered White Zinfandel. Not too sweet, not too acid,
pretty soft, good balance, good with food. $15 a bottle,
for one that retails at $5 to 7, not extortionate.

Sutter Home reds are quite drinkable and fine for everyday
swilling, perhaps one of the best in their price range.

White Zin is an abomination of course.

In Alberta 60 Sutter Home wines are available under a large variety
of brand names. In Ontario the LCBO, which is very protective of the
local Niagara wine industry, carries just one: their nasty, sweet,
pinkish White Zin.

---------- Recipe via Meal-Master (tm) v8.06

Title: The Ultimate Barbecue Sauce
Categories: Bbq, Sauces, Chilies, Wine, Smoked
Yield: 4 quarts

64 oz Tomato puree; canned
2 c Sutter Home Zinfandel wine
1 1/2 c Soy sauce or tamari
3/4 c Balsamic vinegar
12 oz Dark molasses
1 c Light brown sugar; firmly
Packed
1/2 c Peanut oil
1/2 c Orange juice
1/4 c Sesame oil
Lemon juice from 3 lemons
4 tb Ground cumin
4 tb Red chile powder
4 tb Garlic powder
4 tb Onion powder; or
1 lg Onion; minced and sauteed
3 tb Powdered mustard
2 tb Liquid smoke flavoring
2 tb Ground cayenne pepper
1 tb Ground coriander
1 tb Ground cardamom
1 tb Ground cinnamon
2 tb Crushed red pepper flakes

Stir everything together except red pepper flakes and simmer
uncovered over very low heat for 90 minutes, stirring every 15
minutes or so. Make sure brown sugar is broken up and doesn't
stick to bottom.

For extra spicy sauce, saute 8 - 12 diced serrano peppers or 2
diced habanero peppers in peanut oil before adding other
ingredients. Add red pepper flakes and brush the sauce on warm,
slow-cooked ribs, chicken or pork. Can also be served on the side
as a dipping sauce. Do not apply while cooking meat, as sugar in
sauce will burn.

Recipe By: Sutter Home

-----

Cheers

Jim

... Don't live fast and die young. Live long and die hard.

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