Pairing food with wine can be challenging but when you have an amazing recipe and outstanding wine the task becomes simpler.  That is the case with today's "Grilled Tri Tip with Heirloom Tomato Barbecue Sauce" by Limerick Lane Cellars and Collins Vineyard (Healdsburg, CA).  Grilled Tri Tip is one of those simple yet exceptional foods.  Add in an Heirloom Tomato barbeque sauce and you have something outstanding.  Pair with the 2004 Collins Vineyard Zinfandel, which Food and Wine Magazine's Wine Guide for 2007 rated 4 out of 4 stars and ranked it in the Top Five Best of the Best, describing it as: "Superbly balanced wine, full of cherry and raspberry flavors. This Zinfandel is more plush than most claret, but has the same sort of elegance."  The result will be a meal you'll enjoy and remember - try it out and see for yourself….

Grilled Tri Tip with Heirloom Tomato Barbecue Sauce

Pair with 2004 Collins Vineyard Zinfandel

Meat

• 1 3-4 lb. Tri Tip Roast

Spice Rub

• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon brown sugar
• pinch of cayenne

Heirloom Tomato Barbecue Sauce

• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 large onion, minced
• 4 large ripe heirloom tomatoes (brandy wine or other large red variety)
•  peeled seeded and chopped
• 2 tablespoons chopped basil
• 3 tablespoons tomato paste
• 1 cup Collins Vineyard Zinfandel
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire Sauce
• Cayenne and Tabasco to taste
• 2 cups water

Heat olive oil in large skillet.  Saute onion and garlic until translucent. Add tomatoes and cook uncovered over medium heat for about 30 minutes until mixture thickens.  Add basil, tomato paste and wine and continue to cook, uncovered over medium heat for about 15 more minutes, stirring occasionally.  Add salt, brown sugar, Worcestershire sauce, Tabasco, cayenne and 1 cup of water.  Reduce heat to low, cover and simmer for 1-11/2 hours until sauce is thick and rich.  Adjust seasonings to taste.

Combine rub ingredients and rub the meat all over using all the mixture.  Prepare a fire or preheat your grill.  Cook Tri Tip over medium heat 45-60 minutes or until a meat thermometer reads 145 degrees Fahrenheit.  Allow meat to stand at least 10 minutes after removing from heat.  Slice meat thinly against the grain and serve topped with the barbecue sauce and a glass of Collins Vineyard Zinfandel.

About 2004 Collins Vineyard Zinfandel

Even though this wine doesn't say "Old Vines" on the label, it is produced from our estate vines that are on average 50 years old.  This classic Zinfandel exhibits a dark ruby color with aromas of raspberry and blackberry along with a touch of cinnamon and white pepper.  In the mouth, the wine opens with a soft, fruity entry, with plenty of raspberry and red fruit flavors, beautifully balanced acidity and tannins followed by a long, smooth finish.  Try pairing this wine with a wide variety of foods, including classic pasta dishes made with marinara, braised and grilled meats, hearty seafood dishes and roasted vegetables.  It shows beautifully now and will cellar for 10 to 12 years.

About Limerick Lane Cellars and Collins Vineyard

The Limerick Lane Cellars and Collins Vineyard are located on the southern edge of Healdsburg in Sonoma County, California. Mike Collins, who has been farming the land here for nearly 30 years, owns the winery and vineyard. The vineyard dates back to 1910 and there are some vines from that era still in production!   Limerick Lane wines our estate produced and the proud recipients of numerous awards and accolades.