Wire Report

Whether your Fourth of July favorites are ribs, burgers or barbeque chicken, red Zinfandel is the perfect pairing for any grilled food this Independence Day, as well as the most patriotic, say the wine makers at Rancho Zabaco Winery in Healdsburg, Calif.

Though Zinfandel’s roots can be traced back to Europe, it’s fair to say Zinfandel is America’s wine, they say. Unlike other wines, Zinfandel is produced almost exclusively in the United States, with 95 percent of all Zinfandel grapes grown domestically. At Rancho Zabaco, Zinfandels are made from grapes in the historic Dry Creek Valley, known as “the Zin Zone.”

“Perhaps America’s unique history with Zinfandel is one of the reasons it’s such a great wine for summer grilling and backyard barbeques,” said Eric Cinnamon, Zinfandel specialist and winemaker for Rancho Zabaco. “Zinfandel is my go-to red wine for anything grilled — burgers, sausage, ribs, you name it.”

To top off those chops, steaks or ribs this holiday, Cinnamon suggests a zesty Zinfandel sauce.

Red Zinfandel Barbecue Sauce

1 tablespoon butter

1⁄2 cup minced onions

1 tablespoon Dijon-style mustard

2 tablespoons red wine vinegar

2 tablespoons brown sugar

1⁄4 tablespoon salt

2 tablespoons Worcestershire Sauce

1 cup tomato ketchup

1 cup red Zinfandel wine

In a medium saucepan saute onions in melted butter until soft, about 10 minutes. Add all of the remaining ingredients and stir over medium heat until thickened, about 30 minutes. Generously brush or spoon sauce over meat during grilling. You can also serve warmed sauce with finished meat at the table. Makes 2 cups.

WINE PAIRINGS

* Robust Zinfandels can hold their own with summer sauces and spicy marinades. Try the Rancho Zabaco Dry Creek Valley Reserve (suggested retail price, $24).

* Lighter, fruitier Zinfandels are perfect with almost anything on the grill, including chicken and lamb. Try the Rancho Zabaco Sonoma Heritage Vines ($18).