Barbecuing with wine?

[Garbo]

Hey there! We BBQ all the time with wine. Have found no trouble using reds for red meat, but we tend to use lighter and fruitier wines or meritages. Also, a cookbook of mine recommends always "cooking" the marinade first, then cooling it before marinating the meat. Otherwise the alcohol will make the meat tough. If you are feeling lazy, Williams Sonoma has a great red wine sauce; you just add a few key ingredients.
As for fish/white meat, we've found good luck using dry vermouth/lemon/butter/olive oil, blended with herbs/spices of your choice. Horseradish works especially well on pork, dill for fish.
We never baste. Too much trouble. A little charcoal is good for the digestion.