Food & Wine Pairing

Summer Peach BBQ Sauce

peach bbq sauce

Yield: 4 C


* 4 lb. peaches, skins removed
* 1/2 C canola oil
* 1 large yellow onion, chopped
* 6 garlic cloves, chopped
* 1 C Duckhorn White Wine
* 1/4 C tomato paste
* 1 1/2 C firmly packed dark brown sugar
* 1 C cider vinegar
* 1 C Worcestershire sauce
* 2 T Ginger‐ fresh, peeled, grated
* 2 T chili powder, sweet and smokey
* 1/4 C fresh lemon juice
* Salt and freshly ground pepper, to taste


Peel the peaches and scoop out the flesh. Sweat the onion and garlic with the canola oil until soft. Add the Duckhorn White Wine and reduce until dry, about five minutes. Add Tomato Paste and cook for 1‐2 minutes. Add the remaining ingredients to saucepot. Bring to a boil over medium high heat and reduce while stirring occasionally, about 30 minutes. Cool completely over an ice bath. Place ingredients into a blender and blend until smooth. Use as sauce or glaze to Pork, Chicken, Duck.

Pairing Recommendations - CH

Pairing Recommendation

2015 Duckhorn Vineyards Napa Valley Chardonnay
In Stock
91 Points - Wine Enthusiast
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/ 750ml
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/ Case of 12