Making homemade barbecue sauce requires a precise combination of ingredients to achieve the right balance of sweetness, tang, and spice. Adding wine can significantly elevate the sauce. Expert chef Bob Bennet recommends using fruit-forward wines, such as light-bodied Pinot Noir for tomato-based sauces or Riesling when using white wine vinegar, to enhance the flavor. Ratios are flexible, with an equal amount of wine to ketchup recommended for balance, while adjustments can be made based on personal taste preferences to control the wine's presence in the sauce.
A light-bodied Pinot Noir enhances tomato-based barbecue sauce with floral notes and earthiness, while Riesling adds zesty sweetness when using white wine vinegar.
Bob Bennet emphasizes that wines with a fruit-forward profile create a balanced and flavorful tomato barbecue sauce that complements its sweet and tangy characteristics.
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