Memphis Style Barbecue Sauce

2 cups ketchup
1/2 cup yellow mustard
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
1/2 - 1 teaspoon red pepper flakes, to taste
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon salt
1 tablespoon liquid smoke
3 tablespoon Worcestershire sauce

1. Combine all ingredients in a medium non-reactive saucepan.

2. Bring to a simmer and cook over low heat about 25 minutes, stirring occasionally, til smooth and thickened. Watch out for splashing-- it's so thick that splashes are killer. It's okay to cover.

3. Let cool slightly, and serve. This bbq sauce gets better as it sits.

Masi • 2006 • Campofiorin • 245867

Grape: Corvina, Rondinella, Molinara

appearance - bright, clear

color : medium purple

aroma - strong

flavors (smell + taste)

sweetness - dry, slight sweetness

acidity - defined

oak - burnt wood

fruit - black cherries • plums

earth - cinnamon

body - full

tannins - moderate

alcohol - 13%

serving notes - decant and allow to breathe for one hour

 • Dried grapes are used to create sweet wine throughout Europe. But in the Valpolicella region of Italy they produce Amarone, a dry wine from dried grapes that is rich, full-bodied and very expensive. A similar style to Amarone is made when the light Valpolicella juice is allowed to ferment with the leftover Amarone skins. Called Ripasso, meaning "to pass over", these wines are less than half the price of their premium cousin.