Cabernet and steak are almost synonymous with one another. This Paso Robles Cabernet has a nice freshness to it and the layered fruit and spice will make it a good accompaniment to a little Asian flare.
• 2 (12 ounce) New York Strip steaks
• 5 tablespoons unsalted butter, melted
• 5 sprigs green onion
• 2 tablespoons red miso paste
• 2 tablespoons minced ginger
• 1 tablespoon soy sauce (or to taste)
• 2 teaspoons sesame oil
• 2 tablespoons white wine or sake
• 1 bunch asparagus
• Salt & pepper to taste
Pre-heat oven to 375̊°F degrees. In a mixing bowl, lightly mix butter, about 3 sprigs chopped green onion, ginger, miso paste, and soy sauce. Place miso butter aside.
Place asparagus in baking sheet and drizzle with olive oil, sprinkle salt & pepper to taste. Roast in the oven until desired doneness.
Sprinkle both sides of the New York Strip with salt and pepper to taste. Heat sesame oil over high heat in a skillet, cook to desired temperature. Transfer steak to plate. Add miso butter to the skillet and add in sake or white wine, let the mixture reduce and thicken (about 2 minutes). Let it stand for 5 minutes before plating over asparagus and top with a sprig of green onion. Recipe courtesy of Wine Trees.
PASO ROBLES, CA
Costero translates to coastal, a perfect name for a wine sourced just off the central coast of California. Costero Bay pays homage to the distinguished wine regions that line the coastline of California, areas like Paso Robles and Monterey. Cabernet Sauvignon has become widely planted in this area as it thrives in growing conditions that allow for cool mornings and evenings and long warm, sometimes even hot days. Paso Robles is the largest AVA in San Luis Obispo county. Soils feature a mixture of both calcerous and siliceous rocky soils, creating structured, dense styles of Cabernet Sauvignon. The growing season was long and dry, producing small berries amply concentrated with juice. A warm September allowed for grapes to fully ripen and winemakers were blessed with fairly perfect conditions for harvest.
DOUGLAS DANIELAK, WINEMAKER
“A robust, plush style of Cab with notes of macerate blackberry, plum and currant. A soft finish with ample fruit and subtle hints of spice make for a great accompaniment to roasts, hearty stews and aged cheeses.”
VARIETAL: 100% Cabernet Sauvignon
APPELLATION: Paso Robles, California
ANALYSIS: 13.9% alc/vol
FEATURED WINE CLUB WINE: January 2015