Cookout Recipes

As summer approaches, it's time to fire up the grill and enjoy some outdoor dining with family and friends. And what better way to elevate your barbecue experience than by pairing it with some delicious wines? In this blog post, we're excited to share two amazing recipe and wine pairings that are perfect for your next backyard gathering. First, we'll show you how to make a mouthwatering Pinot Noir BBQ sauce that's sure to become a staple at all your cookouts. Then, we'll share a tasty and refreshing Potato Salad recipe that's a great complement to any grilled meat. And of course, we'll recommend some of our favorite Hocking Hills Winery wines to go with each dish. So get ready to impress your guests with some fantastic flavors and unforgettable pairings!

Recipe by Josie Coler, Hocking Hills Winery Tasting Room Manager

Pinot Noir BBQ Sauce

Ingredients:

• 2 tbsp. olive oil
• 1/3 cup minced onion
• 2 tbsp. minced garlic
• 1/2 tbsp. cumin
• 1-2 chipotles in adobo (depending on your spice level)
• 1 cup Hocking Hills Winery Ohio Pinot Noir
• 1 cup Ketchup
• 2 tbsp. soy sauce
• 1/4 cup apple cider vinegar
• 1/3 cup brown sugar (packed)

Directions:

• In a medium saucepan add oil, garlic, onion, chipotles, and cumin. Simmer until onions are translucent.
• Add wine and simmer until it has reduced to about half or for about 6 or so minutes. 
• Reduce heat to low and add the rest of your ingredients. Stir until sugar has dissolved, simmer on low for 10 minutes stirring occasionally.
• Take off heat and use an immersion blender until desired consistency.

Potato Salad

Wine Pairing:

Hocking Hills Winery Lake Logan Blush

Ingredients:

• 8-10 potatoes
• 1 cup mayo
• 1/4 cup sour cream
• 1/4 cup dijon mustard
• 1/3 cup dill relish
• 2 tbsp. freshly chopped dill
• 4 stalks chopped celery
• 1/3 cup minced onion
• 1 tbs. paprika
• 1 tbs. garlic powder
• salt & pepper to taste

Directions:

• Peel and chop potatoes into small chunks. Fill a pot with water and add potatoes, bring to a boil until fork tender. (**Pro tip: add 2 tbsp. of chicken bouillon for extra flavor)
• While boiling potatoes make your dressing. Into a bowl add mayo, sour cream, mustard, relish, and seasonings. Mix until completely combined.
• Add dill, celery, and onion. Once potatoes are fork tender, drain and add to your mixture.
• Mix well and chill in the fridge until it's time for the cookout!
  

**Quicker option: sub out frozen diced potatoes in your microwave for a potato salad in a pinch!