This recipe makes the most of your favourite red wine. Suits all types of meats, and can be great as either a dipping sauce, or used as a marinade before cooking the meat on the BBQ.
This recipe was originally made with Zinfandel, a red wine local to California, USA. An equivalent in Australia would be one that has bold, rich and spicy characteristics.
If I could give this ten stars I would. I have just made this recipe with two minor additions, I added a few dashes of tobasco and as another reviewer has done I added a dash of vinegar. This is absolutely fantastic and I seriously doubt I will purchase store bought barbeque again. It is fantastic with pork, chicken and steak. Thank you for this recipe - 12 Dec 2009 (Review from Allrecipes USA and Canada)
Too much soy sauce!! The first time I made this, I used 3/4 cup of Kikkoman's regular, and it was still overly salty (and I like salt). I would recommend using 1/4 - 1/2 cup, tasting as you add. Once the salty soy is reduced, this sauce is excellent, especially over meatballs as stated. - 27 Aug 2006 (Review from Allrecipes USA and Canada)
I finally got around to trying this and could kick myself that it took me so long to make this incredible sauce. Like the previous reviewer stated: This is the perfect balance of flavors. Loved how the fruitiness from the wine prevailed (used a St. Helena Zin). Great with pork tenderloin and I will try using this with frozen meatballs from Sam's Club as well. Really that good. - 03 Aug 2005 (Review from Allrecipes USA and Canada)