Mix together the wine, pepper, salt and sugar in a large bowl. Place the Tri-Tip into a gallon size zipper bag and place that in a deep sided pot. Pour the contents of the bowl over the meat in the bag and seal the bag, releasing any air in the bag. Place the bag with the meat in the fridge and allow to marinate at least 4 hours or preferably overnight.

Prepare a charcoal or gas grill for direct and indirect cooking. For a charcoal grill, our preference, make a mound of hot coals to one side of center and spread them thinly to the opposite side. For a gas grill have one burner set to medium-high and the other burner off.

Take the meat out of the fridge about 30 minutes before grilling. Let the excess marinade drip off and discard the bag with the liquid. Use paper towels to dab off the extra moisture and season with kosher salt, liberally all over the Tri-Tip.

When the grill is ready, sear the meat on both sides over the direct heat, about 4-7 minutes per side, until the meat is brown and caramelized.

Move the meat to the indirect heat and grill another 7-12 minutes per side for medium rare. Use a meat thermometer at the thickest point to check for doneness. For medium rare we always take the meat off when the instant read thermometer registers 125º F. Carry over heat will continue to cook the meat while it’s resting.

Remove the Tri-Tip from the grill and allow to rest for about 5 minutes before slicing.