Want to take your tailgate upscale this weekend? Add a little wine.

Not that I want you to ditch your usual bottle of brew and wander the party holding a stem glass with your pinkie in the air... I want you to use the wine when you're grilling.

Steve Raichlen, author of The Barbecue Bible, host of "Primal Grill" and a longtime friend, worked with Redwood Creek Wine to come up with a couple of tailgate recipes to take your party up a couple of notches.

He's created a Grilled Skirt Steak with Cabernet Sauvignon Sauce that just explodes with flavor, and a Rosemary Grilled Shrimp sprayed with Sauvignon Blanc as it grills, to keep 'em juicy and add a ton o' taste. (And the Redwook Creek only runs about $8 per bottle, so you're not watching your money go up in flames.)

So fire up the grill, pop a few corks, and enjoy...

Grilled Skirt Steak with Cabernet Sauvignon Sauce

3 cups Redwood Creek Cabernet Sauvignon
1 cup beef stock (preferably homemade)
2 shallots, finely chopped (about 1/2 cup)
2 tablespoons salted butter, at room temperature
3 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper
1-1/2 pounds skirt steak, trimmed
1 tablespoon extra-virgin olive oil

Make the sauce. In a heavy saucepan, bring the wine, stock, and shallots to a boil over high heat. Boil until reduced to 1 cup. Whisk in the butter, 2 tablespoons parsley, and salt and pepper to taste. The sauce should be highly seasoned. Keep the sauce warm.  

Rub the steaks on both sides with olive oil and season with salt and pepper. Set up the grill for direct grilling and preheat to high.
Grill the steaks for 3 minutes per side for medium-rare, or to taste.  Transfer to a platter or plates. Spoon the sauce over the steaks and sprinkle with the remaining 1 tablespoon parsley. Serves 4.


Rosemary Grilled Shrimp with Sauvignon Blanc

1 bunch rosemary (branches should be stiff)
1-1/2 pounds jumbo shrimp, peeled and deveined
2 to 3 tablespoons extra virgin olive oil
Coarse salt (kosher or sea) and freshly ground or cracked black peppercorns
Hot pepper flakes (optional)
3 cloves garlic, finely chopped
1 cup Redwood Creek Sauvignon Blanc or other white wine in a spray bottle
Grill shield or sheet of aluminum foil folded in thirds like a business letter.

Strip the leaves off the bottom half to two-thirds of the rosemary sprigs and finely chop.  You’ll need about 1/4 cup.    

Skewer the shrimp on the rosemary skewers (or use classic bamboo skewers) so that it passes through both the head and tail of each shrimp. Align the shrimp so all face the same way—this looks more professional. Place the shrimp in a baking dish.

Lightly brush each shrimp kebab on each side with olive oil. Sprinkle with salt, pepper, hot pepper flakes (if using), chopped garlic and chopped rosemary. Let marinate in the refrigerator while you set up your grill and preheat to high. Brush and oil the grill grate.

Arrange the kebabs on the grill and grill until the shrimp is handsomely browned and cooked through, 2 to 4 minutes per side. Spray the shrimp with wine as they grill. (Set the nozzle so the wine comes out in a mist). If the exposed parts of the rosemary start to burn, slide the grill shield or foil under them.   

Serve immediately. Serves 4.