Red, White and (Bells Up) Blue! Or, how we celebrated July 4, 2016.

The view from Bells Up Winery of the Willamette Valley.

Because we have an expansive, and amazing, view of the Willamette Valley from our perch 680 feet up the side of the Chehalem Mountains, we get to see fireworks from miles away during July 4. This year we decided to celebrate our first anniversary with a special Independence Day potluck and fireworks viewing party for our local Fanfare Club members! (It was so much fun, we forgot to take pictures.)

For the main course, Sara made slow cooker pulled pork shoulder from Charlotte Smith’s Champoeg Creamery Pastured Meats, seasoned with Ember and Vine‘s special dry rub and accompanied by her adaptation of Vindulge’s Pinot Noir BBQ Sauce. (We had a blast working with Sean and Mary during the first Saturday of our Memorial Day open house weekends, but unfortunately they were otherwise occupied on the July 4 holiday weekend, so we had to do the next best thing: use their seasonings and recipes!).

Several folks asked Sara for her Titan Pinot Noir BBQ Sauce recipe, so here’s how it was made (all of Sara’s spices come from Penzeys):

Bells Up Winery celebrated Independence Day 2016 with a little homemade Titan Pinot Noir barbecue sauce. MMMMMM!

Bells Up Winery celebrated Independence Day 2016 with a little homemade Titan Pinot Noir barbecue sauce. MMMMMM!

Bells Up 2013 Titan Willamette Valley AVA Pinot Noir BBQ Sauce*

  • 2 tablespoons olive oil
  • 1/2 cup dried onion flake
  • 2 teaspoons garlic powder
  • 4 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 2 cups Bells Up Winery 2013 Titan Willamette Valley AVA Pinot Noir
  • 2 cups ketchup
  • 3 tablespoons brown sugar
  1. Rehydrate onions with water, then cook in olive oil over medium heat in a saucepan for approximately 5 minutes.
  2. Add garlic powder, chili powder, cayenne pepper and dry mustard. Stir to combine and continue to stir while cooking an additional 2 minutes.
  3. Add the Titan Pinot Noir and raise heat to high. Bring mixture to a boil and stir occasionally for 5 to 7 minutes to reduce the pinot by a third to intensify the flavor.
  4. Add ketchup and bring back to gentle boil again while stirring.
  5. Add in the brown sugar, tasting after each addition. Ours required 3 tablespoons to balance the heat; you might prefer less sugar and more heat.
  6. After approximately 5 minutes remove from heat, allow to cool then place in a jar or container (do NOT put the sauce in squeeze bottles; it will be too thick and will jettison the cap across the room at the first squeeze. Or so we’ve heard. Ahem.)

*Adapted from Mary Cressler of Vindulge.com’s original recipe, here.

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Bells Up Winery | 27895 NE Bell Road | Newberg, Oregon 97132 | 503.537.1328 | info@bellsupwinery.com

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