Tag Archives: Cabernet

New York Strip with Miso Butter and Roasted Asparagus

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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.

NewYork-strip-steak-recipeINGREDIENTS:

•  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

DIRECTIONS:

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.

CosteroBay_BottleShotBold_stickerCOSTERO BAY
CABERNET SAUVIGNON
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-winemakerDOUGLAS 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

Stuffed Tomatoes Pairing Recipe

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INGREDIENTS:
• 4 ripe beefsteak tomatoes (or zucchini, red peppers, potatoes)
•  1 pound ground beef
•  1/2 cup bread crumbs
•  1 yellow onion
•  1/4 cup parsley, finely chopped
•  1 tablespoon fresh thyme leaves, chopped
•  1/4 cup olive oil
•  1/3 cup Gruyere
•  Sea salt
•  Pepper

DIRECTIONS:
Preheat the oven to 400° F.  Cut the tops off of each tomato and reserve the top. It will become a little hat, or as the French say, le chapeau.  Using a spoon, remove the seeds and scoop out the innards being careful not to pierce through the tomato flesh. Sprinkle tomatoes with sea salt and turn them upside down so that the excess water drains out.
With the exception of the olive oil, mix together all the other ingredients by hand until combined.  Place the stuffing in each tomato, sprinkle with Gruyere, and cover with the cut tomato top. Drizzle a little extra olive oil on top, and sprinkle with salt and pepper.   Bake uncovered for 40 minutes, then allow to sit for 10 minutes before serving.  Serve with a side dish of rice or mushroom risotto.  Recipe compliments of Château Rouchereau.

Rocher-LideyreChateau Lideyre
Cotes de Castillon
Bordeaux, France

Merlot is the main grape variety in the hillside vineyards located next to the Saint-Emilion appellation. This is blended with the other great Bordeaux grape variety, Cabernet Franc.  Philippe Bardet comes from a long line of wine growers and has been applying an environmentally-friendly approach with just the right technological balance in his vineyards for over fifteen years.  Bardet is always among the last to pick his grapes, which are entirely hand-sorted. Automated temperature fermentation control systems make it possible to keep the wines on the skins for a long time while maintaining perfect control of extraction.  Depending on the wine’s age, it goes perfectly well with grilled meats, duck and lamb chops, as well as roast chicken and medium-strong cheeses.

winemaker-eric-marin“Intense garnet-red color with crimson highlights and a full-bodied, subtle bouquet featuring berry fruit, very ripe black currants and violets.  The  after taste follows through with aromas of toast and spice.” – Eric Marin, winemaker

Winemaker: Eric Marin
Appellation: Cotes de Castillon Controlee, France
Varietal Blend:  87% Merlot, 13% Cabernet Franc
Analysis: 13.6% alc/vol
Aging: 75% American Oak, 25% French Oak, aged 14 month

Grgich Hills Winery Spotlight Tasting Event

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November Tasting Event

>> RSVP at your local WineStyles <<

Mike_cheersThe Story of Grgich Hills Estate

Miljenko “Mike” Grgich first gained international recognition at the celebrated “Paris Tasting” of 1976. Then, in a now-historic blind tasting, a panel of eminent French judges swirled, sniffed, and sipped an array of the fabled white Burgundies of France and a small sampling of upstart Chardonnays from the Napa Valley. When their scores were tallied, the French judges were shocked: they had chosen the 1973 Chateau Montelena Chardonnay, crafted by Mike Grgich,  as the finest white wine in the world. Mon Dieu! The results stunned the international wine establishment and immediately earned Mike a reputation as one of the greatest winemakers in the world.

The Paris Tasting served notice to the world that the California wine industry was on the move, and it laid the groundwork for the creation of Grgich Hills Cellar. After his victory in Paris, Mike sat down with Austin Hills and his sister, Mary Lee Strebl, from the Hills Bros. Coffee family, and on Independence Day 1977, they gave birth to Grgich Hills.  With his fierce commitment to making wines of the highest quality, Mike began producing what immediately became signature wines: the exquisite, richly complex Chardonnays that win awards and delight wine lovers across America and throughout the world.

Now 91 years old and still sporting his signature blue beret, Mike was inducted into the Vintners Hall of Fame in 2008 in honor of his many contributions to the wine industry. While many other Napa wineries pursue strategies of expansion, Mike, along with his daughter, Violet, and his nephew, Ivo Jeramaz, prefer to stay small. Their aim, year after year, is to improve the quality of their grgich-wine-bottlevineyards and their wines, relying on Mike’s unique artistic and intuitive touch. This strategy continues to pay significant dividends.

Committed to natural winegrowing and sustainability, they farm five estate vineyards without artificial fertilizers, pesticides or herbicides, rely on wild yeast fermentation and use our passion and the art of winemaking to handcraft food-friendly, balanced and elegant wines.  In keeping with Grgich’s goal of sustainability, the winery switched to solar power in 2006. As Mike often says, “From our vineyard to your glass, naturally!”

Grgich Hills remains committed to making distinctive wines with quality, consistency and longevity.  World leaders such as Presidents Reagan and Clinton, Queen Elizabeth II and French President François Mitterrand chose Grgrich wines to serve at state dinners.  More importantly,  Grgich is equally proud that every single day discriminating wine drinkers count on Grgich Hills to turn their own dinners into special occasions.

Grgich-hills-winesFEATURED GRGICH HILLS WINES AT TASTING EVENT:

Chardonnay
Fume
Zinfandel
Merlot
Cabernet

LIMITED SEATING
Contact your local WineStyles to RSVP!

 

 

Central Coast Cabernet Sauvignon Pairing Recipe

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WC_Oct_2014_Limited

Beef-stew-red-potatoesBEEF STEW with MUSHROOMS and RED POTATOES

INGREDIENTS:
• 3 pounds boneless beef chuck, cut into 1 1/2-inch pieces
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon ground allspice
• 1/4 cup olive oil
• 1 pound medium-size mushrooms
• 1 pound small (1 to 1 1/2-inch) red potatoes, scrubbed
• 2 1/2 cups canned beef broth
• 18 shallots

DIRECTIONS:
Place beef in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in batches, add beef and sauté until brown, about 6 minutes. Transfer beef to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 minutes. Return beef, any collected juices, and reserved flour mixture to pot. Add beef broth and bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 45  minutes.

Drop shallots into pot of boiling water; cook 1 minute. Drain and peel shallots. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes. Recipe courtesy of Cambridge Cellars. 

Bold_stickerLimited_Cabernet_2013Limited Cambridge Cellars
Cabernet Sauvignon
Central Coast, California

Cambridge California Cellars was founded by Kim and Bruce Cunningham – two Aussies who were drawn to northern California people and place. They have been intertwined with California’s wine industry for 20+ years.  It is here where they fell in love with the community and moved to Novato, CA. Limited by Cambridge Cellars represents premium, small parcel wines from the finest California appellations. This Cabernet Sauvignon is sourced from the Central Coast region of California.  Here, valleys run from west to east, drawing on fog and wind into the vineyards just off the Pacific Ocean.  These grapes soak up afternoon sun and are then cooled by evening fog.

winemaker-Douglas“This wine exhibits rich layers of cherry and black currant fruit, framed by nicely integrated oak.  It’s a soft, friendly Cabernet Sauvignon.” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Contra Coast County, California
Varietal Blend:  100% Cabernet Sauvignon
Analysis: 13.6% alc/vol
Aging: 75% American Oak, 25% French Oak, aged 14 month

Gold rated wine paired with Grilled Filet Mignon

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WC_Oct_2014_MrRiggs

 

filet-mignonGRILLED FILET MIGNON WITH GORGONZOLA BUTTER

INGREDIENTS:
•  4 filet mignons, each 1-1/2 inches thick
• 1 to 2 tablespoons olive oil
• 1 tablespoon cracked black pepper
• Vegetable oil cooking spray
• 1 to 2 teaspoons coarse salt
• 4 tablespoons Gorgonzola butter

GORGONZOLA BUTTER:
• 1/2 cup (1 stick) unsalted butter, softened
• 4 ounces Gorgonzola cheese, crumbled, at room temperature
• 1/4 cup chopped scallions
• 1 teaspoon coarsely ground fresh black pepper
• 1/2 teaspoon balsamic vinegar

DIRECTIONS GORGONZOLA BUTTER:
Using a hand-held mixer or a mini food processor, blend the butter and Gorgonzola until smooth. Add the scallions, pepper, and vinegar and blend for about 1 minute longer until fully incorporated. Alternatively, mix the ingredients by hand.

Lay a piece of plastic wrap on the counter top. Scrape the butter onto the plastic and, using the plastic wrap as a guide, form the butter into a log. Fold the ends closed and refrigerate until ready to use.

DIRECTIONS GRILLED FILET MIGNON:
First of all, rub the steaks with olive oil and pepper. Set aside for 20 to 30 minutes until ready to grill. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

Rub the salt into both sides of the steaks. Grill for 5 to 6 minutes on each side for rare meat or for 6-7 minutes for medium-rare meat. Brush a little more olive oil on the steaks after they are turned. Place a pat of the compound butter on top of each filet mignon as soon as it comes off the grill so that the butter begins to melt on top of the meat. Let the meat rest for a few minutes before serving.

Mr-Riggs---2012-Three-Corner-JackBold_stickerMr.Riggs
Three Corner Jack
Shiraz, Cabernet Sauvignon Merlot
McLaren Vale, Australia

DougFrost“If there is one simple attribute that Australian red wines are supposed to embody it’s “jam”: an intense and nearly confectionary kind of fruitiness that makes you just want to grin and drink more. One of the country’s top winemakers, Ben Riggs, has tossed Cabernet, Shiraz and Merlot together for this fun brew, but he has always been adept at crafting rich and exuberant reds.” – GOLD RATING

Winemaker: Ben Riggs
Appellation: McLaren, Vale, Australia
Varietal Blend:  40% Cabernet Sauvignon, 40% Shiraz, 20% Merlot
Analysis: 14.5% alc/vol
Critical Acclaim: GOLD rating – Doug Frost, Master Sommelier and Master of Wine
“Best New Wines” from Australia – Josh Raynolds – IWC 2013; 90 points 2011 vintage

Piebald Gully vineyard 1In South Australia, where the beloved McLaren Vale region is located, ‘Three Corner Jack’ is the name given to a three-spiked prickle which sticks to you and is hard to ignore! Perfect name for a wine that combines three of McLaren Vale’s finest grape varieties from three of their very best vineyards.  A tried and tested area for growing full-flavored Shiraz, Cabernet Sauvignon and Merlot, McLaren Vale has almost the perfect climate for grape growing: warm summers, low humidity, good winter rain and long autumns to ensure that grapes achieve ripeness, flavor, acid and balance.

 

Marco Barbanera, Super Tuscan wine and pasta pairing

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Pasta Bolognese

INGREDIENTS:pasta-bolognese-wine-pairing

• 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
• 3 tablespoons olive oil
• 6 ounces pancetta or 6 slices bacon, finely chopped
• 1/4 pound ground pork (not lean)
• 1/4 pound ground beef chuck (not lean)
• 1/4 pound ground veal
• 1 small onion, finely chopped (about 1 cup)
• 1 carrot, finely chopped (about 1 cup)
• 1 cup dry red wine
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound small pasta such as orecchiette or rotini
• Garnish: Freshly grated Parmigiano-Reggiano cheese

DIRECTIONS:

If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.  In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.

Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes. In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese. Yields 6 servings. Recipe courtesy of Epicurious.com, Chef Joseph W. DiPerri, The Culinary Institute of America.

mellowBarbanera_Rosso Toscana SuperTuscanMarco Barbanera
Rosso Toscana IGT
Super Tuscan
Tuscany, Italy

Marco Barbanera’s winery is a supreme example of how traditional methods of winemaking have benefited from the careful introduction of modern techniques.  The experience and knowledge of many generations enable the Barbanera family to select the right vine for a particular vineyard with its particular microclimate.MARCO-BARBANERA-winemaker-Blog The work in the cellar demands a special degree of sensitivity and attention to detail. “It’s like composing a painting”, according to Marco Barbanera, “when it’s almost complete, with a last decisive brush stroke you can transform it into a masterpiece”. Pairs well with grilled or roasted red meat and spicy chicken dishes.

Winemaker: Marco Barbanera
Appellation: Tuscany, Italy
Varietal Blend:  Sangiovese, Cabernet Sauvignon
Analysis: 13% alc/vol

The Carnelian Project: Pairing Recipe

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Braised Beef Ribs with Caramelized Sauce
Braised_Beef_small

INGREDIENTS:

• 3 to 4 pounds beef ribs cut into individual ribs
• 1 cup red wine vinegar
• 1 cup ketchup
• 2 tsp dry mustard
• 4 cloves garlic (finely chopped)
• 2 Tbsp molasses
• 1 tsp salt

DIRECTIONS:

Heat ribs and 2 cloves of garlic in large, heavy pot; with enough water to cover. Bring to a boil. Reduce heat and cover. Let simmer 1 hour, remove from heat, and drain.

Mix ketchup, vinegar, mustard, 2 cloves chopped garlic, molasses, and salt in a small saucepan; heat to boil.  Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently.  Grill braised ribs 10 to 12 minutes, turning and brushing with sauce until glazed.

AWD_Carn_Project_smallThe Carnelian Project
mellow Red Blend
Paso Robles, CA

“Vast hues on an expansive terrain of ochres and earthy reds, with a nose of perfume and crushed rose petal oil surrounding sweet spices. Fresh strawberries on the palate with a suggestion of oak. Dark cherry fruits linger across taste buds.” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Paso Robles, CAwinemaker-Douglas
Varietal Blend:  34% Syrah, 31% Mourvedre, 18% Grenache, 12% Cabernet Sauvignon, 4% Merlot, 1% Counoise
Analysis: 14.5% alc/vol

Cambridge Meritage Pairing Recipe

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Cheese & Tomato Gallette

INGREDIENTS:CheeseandTomatoGallette

• 1 pack Chevre goat cheese
• 6 tablespoons heavy cream
• 2 tablespoons butter, softened
• 1 square (9×9 inch) frozen puff pastry, thawed
• 1 large tomato, thinly sliced
• 1 tablespoon fresh thyme leaves
• 3/4 teaspoon lemon pepper

DIRECTIONS:

In a food processor, combine together cheese, cream, and butter. Place puff pastry on floured surface, cut off corners to form a circle. Roll out dough into a 12-inch circle. Spread cheese mixture leaving a 2-inch border of pastry around the edge.  Lay tomato over cheese, sprinkle with thyme and Lemon Pepper. Fold dough edge over toppings, crimping edge to form circular shape. Bake in preheated 375°F oven until pastry is lightly browned, about 35 to 40 minutes. Serve warm, sliced in wedges.

AWD_Cam_Meritage_smallCambridge
Meritage
Napa Valley, CA

Bold_sticker“Hints of juicy candied cherry, scraped vanilla bean pod and black raspberry on the nose. A blend of American and French oak adds spicy notes while raspberry, chocolate and pomegranate splash across the palate. ” – Douglas Danielak, winemaker.

Winemaker: Douglas Danielak
Appellation: Napa Valley, CA
Varietal Blend:  87% Merlot, 12% Cabernet Franc, 1% Cabernet Sauvignon
Analysis: 13.8% alc/vol

Broken Earth Estate Merlot pairing recipe

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Grilled Lamb Chops Gorgonzola Crusted

INGREDIENTS:lambchops

• 1/4 cup extra-virgin olive oil
• 1 tablespoon freshly cracked black pepper, plus more for bread crumbs
• 1 tablespoon sea salt
• 2 tablespoons freshly chopped oregano leaves
• 2 racks lamb rib chops, frenched
• 3/4 cup crumbled Gorgonzola
• 1/2 cup Italian bread crumbs
• 2 tablespoons minced garlic
• 1 tablespoon freshly chopped cilantro leaves

DIRECTIONS:

Preheat the grill over medium heat. In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well.

In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently.

Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve. Serves 4 to 6.

WC_Feb_2014_Broken_Merlot_bottleBroken Earthmellow
Estate Merlot Sauvignon
Paso Robles, CA

“The resulting wine opens with ripe berry fruit with a hint of tobacco leaf and ‘cigar-box’ notes. The palate is rich and the finish is quite firm but balancing. There are underlying characters of dark cherry with some green coffee bean, emulating the great Bordeaux wines of the Right Bank. This wine will ChrisCameronlook more intense than most Californian Merlots with the structure of a more ‘international’ style. A fabulous food wine, it will go a long way to restore consumers’ faith in the variety.” – Chris Cameron

Winemaker: Chris Cameron
Appellation: Paso Robles, CA
Varietal Blend:  100% Merlot
Analysis: 13.51% alc/vol

Broken Earth Estate Cabernet pairing recipe

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Sticky 5-spice Short Ribsspicy-short-ribs

INGREDIENTS:

• 1 1/2 cups dry sherry or Shaoxing wine (Chinese rice wine)
• 1/2 cup oyster sauce
• 1/3 cup packed light brown sugar
• 2 1/2 pounds short ribs, English cut
• 1 tablespoon kosher salt
• 2 teaspoons five-spice powder
• 1 tablespoon vegetable oil
• 6 medium garlic cloves, smashed
• 1-inch piece ginger, sliced
• 1 small serrano or Thai bird chile, or jalapeño pepper, halved

DIRECTIONS:

Heat the oven to 350° F and arrange a rack in the middle. Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.

Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.

Remove ribs to a plate and set aside. Discard all but one tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.  Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes. Serves 3 to 4.  Recipe compliments of Aida Mollenkamp, Food Network.

WC_Feb_2014_Broken_Cab_bottleBroken Earth
Estate Cabernet Sauvignon
Paso Robles, CA

Bold_sticker“This lush Cabernet Sauvignon offers densely concentrated fruit flavors supported by sweet vanillin spice. Classic flavors of black cherry, cassis and aromas of cocoa and sandalwood make this wine inviting and easy to enjoy. Grilled meats with rich wild mushroom paella pair wonderfully with this wine. We hope our efforts provide you the reward of a wonderful glass of wine at a tremendous value.” – Chris Cameron

Winemaker: Chris Cameron
Appellation: Paso Robles, CA
Varietal Blend:  100% Cabernet Sauvignon
Analysis: 13.7% alc/vol