Durant Vineyards, a winery in Oregon’s Willamette Valley, found a creative way to repurpose their smoke-tainted grapes from the 2020 wildfires – by turning them into BBQ sauce. With around 800 cases of smoke-tainted Pinot Noir on hand, the winery worked with a culinary development company to create a unique BBQ sauce that highlights the wine’s fruit-forward notes and subtle smoky undertones. The sauce, which is tangy and savory with hints of allspice and clove, has been a hit with consumers and is available for purchase on their website and in select local retailers.
Through this innovative idea, Durant Vineyards was able to recover virtually all of the production costs associated with the spoiled crop. Additionally, 5% of the proceeds from the BBQ sauce sales will be donated to the Dayton Fire District for EMT-B training. Owner Paul Durant expressed gratitude for finding a positive way to handle the challenging situation of the wildfires and hopes the sauce can bring joy to those who lost so much during the fires.
The winery’s success story stands out in the wake of a lawsuit filed by more than 30 Oregon wineries against PacifiCorp, blaming the energy company for negligence that led to the 2020 wildfires. The wineries claim that PacifiCorp’s failure to shut off power during a windstorm contributed to the devastating fires and resulting smoke taint in the vines. As the legal battle continues, Durant Vineyards serves as an example of resilience and creativity in the face of adversity.
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