Barbecuing with wine?

[hotwine]

My foggy memory of the "basting" fiasco is slowly returning. The recipe called for blending about 1.5 cups of red wine with an amount of butter in a sauce pan over low heat, and reducing the mixture by half. Then marinating the beef in the reduction for at least two hours, and then grilling as usual, using the marinade for basting. Don't recall whose recipe it was, but the process of reducing the wine turned it bitter. We won't do THAT again; we think too highly of our beef, not to mention the Bordeaux, although it was a 3d tier wine.