Recently in Cabernet Sauvignon Category

Lamb Burgers with Spicy Tzatziki Sauce

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recipe_ChateauMontelena_Lamb-burger.jpgSubmitted by Chateau Montelena

Enjoy Chateau Montelena's spring red releases with Mediterranean-inspired lamb burgers and spicy tzatziki sauce. Pair with a glass of Chateau Montelena 2011 Napa Valley Cabernet Sauvignon or 2011 Montelena Estate Zinfandel!




FOOD & WINE PAIRING: Flat Iron Steak and Cabernet Sauvignon

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Submitted By: Chef Pablo Jacinto of Silverado Resort and Spa

Recipe: Five Dot Ranch Flat Iron Steak, Roasted Potatoes, Delta Asparagus and Chimichurri Sauce

Wine Pairing: 2010 Mount Veeder Cabernet Sauvignon (Napa, CA)


recipe_SilveardoResort_FlatIronSteak.jpg

The Grill at Silverado serves up local, seasonal cuisine with sides of innovation and passion. Chef Pablo Jacinto, a veteran of Cindy's Backstreet Kitchen, has decided to share with you his recipe for his famous Five Dot Ranch Flat Iron Steak, Roasted Potatoes, Delta Asparagus and Chimichurri Sauce. Enjoy!

FOOD & WINE PAIRING: Chocolate Mousse & Cabernet Sauvignon

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By: Chef Justin Wrangler of Kendall Jackson

recipe_KendallJackson_ChocolateMousse.jpgRecipe: Valrhona Cabernet Chocolate Mousse

Wine Pairing: Hawkeye Mountain Cabernet Sauvignon

A sweet pairing and personal favorite of the chef!

INGREDIENTS
  • 25 ounces of heavy cream
  • 8 ounces of Valrhona Bittersweet Chocolate 61%
  • 2 ounces of Kendall-Jackson Highland Estates Hawkweye Mountain, Cabernet Sauvignon.

METHOD

In a medium size mixing bowl, whip 16 ounces heavy cream to soft peaks. Set aside.

Meanwhile, place chocolate in a medium size bowl. In a small pot, add 9 ounces heavy cream and bring to a boil. Once cream has come to a full boil, pour over chocolate and stir until smooth.

Allow the mixture to cool for 10 minutes. Add the wine and half of the whipped cream. Fold approximately halfway and then add the remaining whipped cream. Fold gently until incorporated.

Spoon the chocolate mousse into a medium size pastry bag. Pipe the mousse into any desired cup or bowl. Refrigerate for 1 hour before serving.

Food & Wine Pairing: Chocolate Cake & Cabernet Sauvignon

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Recipe from Louis M. Martini Family Recipes

Recipe: Luscious Chocolate Cake with Chocolate Whipped Cream Frosting
Wine Pairing: Monte Rosso Cabernet Sauvignon

recipe_LouisMartini_chocolateCake.jpgCake Ingredients:
3 eggs
1 tsp. vanilla extract
1 cup granulated sugar
1/2 cup premium semi-sweet chocolate, ground
1 cup flour
4 tsp. baking powder

Frosting Ingredients:
1 pint whipping cream
1/2 cup powdered sugar
1/4 cup premium semi-sweet chocolate, ground
1/2 cup slivered almonds


Wine & Food Pairing: Chocolate Pumpkin Truffles

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Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

Recipe: Chocolate Pumpkin Truffles
Wine Pairing: Kenwood Vineyards Sonoma County Cabernet

recipe_KenwoodVineyards_PumpkinTruffles.jpgA wonderful fall treat, perfect for Fall!

Ingredients:
2 ½ cup vanilla wafer, crushed
1 cup toasted almonds, ground
½ cup powdered sugar
2 tsp cinnamon
6 oz. Valrhona chocolate, melted
½ cup pumpkin puree
1 cup Kenwood Vineyards Sonoma County Cabernet Sauvignon
¼  cup powdered sugar (for dusting truffles)

Instructions:
In a saucepan, bring the cabernet to a boil and reduce down by 2/3. Set aside to cool. Combine wafer crumbs, almonds, ½ cup powdered sugar and cinnamon. Blend in chocolate, pumpkin and reduced wine. Form 1 inch balls. Chill completely and then dust with remaining powdered sugar before serving.

Makes 3 doz. Truffles

Get Your BBQ Grills Out!

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FOOD AND WINE PAIRINGS

Dave's "Zinful" Flank Steak
Pair with Dry Creek Vineyard's Zinfandel. CLICK HERE for this popular recipe.


recipeBBQFeature_Peju.jpgGrilled Teriyaki Chicken Kebabs
Part of Peju Winery's Hot Summer Trio & Food Pairings. The Hot Summer Trio is the ideal selection of wines for a warm summer day - serve chilled on the deck, the boat or at the beach. Includes the 2010 Napa Valley Sauvignon Blanc, 2011 Carnival and 2011 Provenance. This particular dish pairs well with the Carnival.

CLICK HERE for recipe.






Grilled Rock Shrimp w/ Avocado Butter and Hazelnut Romesco
This is a great dish to make when you want a showstopper appetizer but don't have much time to make one. Perfect for a spring or summer party, the creamy avocado butter in this recipe is beautifully balanced by the crisp acidity in our La Crema Pinot Noir Rose.
CLICK HERE for the recipe.

recipeBBQFeature_KendallJackson.jpgGrilled Rib-Eye with Bearnaise Mayonnaise
Rib-eye steaks are well marbled, extremely tender and incredibly flavorful. This grilled rib-eye is amazing paired with a full-bodied red wine. The béarnaise mayonnaise brings a hint of acidity and fresh flavor from the tarragon. Pair with Kendall-Jackson Highland Estates Cabernet Sauvignon or Highland Estates Merlot.

CLICK HERE for recipe.

Chocolate Cabernet Truffles

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Submitted by Kenwood Vineyards Chef, Robin Lehnhoff-McCray

recipe_KenwoodVineyards_CabernetTruffle.jpgThis delicious recipe is easy to make and perfect for Valentine's Day. Enjoy with Kenwood Vineyards Cabernet Sauvignon. Planning a getaway in celebration of romance this month? Why not stop by Kenwood Vineyard's tasting room for a complimentary tasting of their wines, including the wine suggested in this recipe

Ingredients:
  • 10 ozs. semi sweet (60%-70% cocoa)* chocolate (chopped small) <photo id="1" />
  • ¾ cup unsalted butter
  • 1 cup Kenwood Sonoma County Cabernet Sauvignon
  • 6 T heavy cream
  • 1 ¼ cup confectioners sugar (sifted)

Beef Stroganoff

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Wine Sampler Pairing: A Taste Adventure . . . Napa Cabernets 3

recipeTastingRoom_BeefStroganoff.jpg
We love the winter months for family time around the fire, crisp air and wines that are as robust as the hearty fare that warms our bellies. Gather the family around the table to savor six extraordinary Cabernets from Napa Valley with a simple, yet delicious, beef stroganoff. The spiciness and depth of the wines will shine with this TastingRoom.com favorite.


Horseradish Crusted Prime Rib with Roasted Beets

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Prime Rib Image #1.jpgServe with 2005 Arrowood Sonoma County Cabernet Sauvignon

We've taken the classic steak and red wine pairing and amplified it with a whole rib roast crusted in horseradish and thyme.  The richness in the prime rib complements the smooth tannins in our 2005 Cabernet Sauvignon while the baby beets bring out the subtle earthy aroma in the wine.

Serves 8 to 12

Korean Style Kobe Beef Lettuce Wrap

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Korean BBQ.jpgServe with  Kendall-JacksonHighland Estates Cabernet Sauvignon

To hold up to this full bodied, complex Cabernet Sauvignon we borrowed the intense flavors of Korean barbeque.  Kobe tri-tip is marinated and grilled before being wrapped in a lettuce cup from our garden.

Serves 8

Ingredients:
  • 1/2 small onion
  • 8 garlic cloves
  • 1 C. honey
  • 2/3 C. soy sauce
  • 1/4 C. red wine
  • 2 Tbsp. whiskey
  • 1 tsp. freshly ground black pepper
  • 1 tsp. sesame oil
  • 1/2 Tbsp. sesame seeds, toasted
  • 2 1/2 lbs. tri-tip, sliced thin against the grain (or Korean-style ribs, ask your butcher to slice these for you)
  • 2 heads red leaf lettuce

Martini Short Ribs

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short ribs.jpgThis is a Martini family recipe that Mike Martini, third-generation Winemaker, enjoys cooking for his friends. He likes to do the preparation, then while the ribs are braising in the oven, he works up an appetite riding his Harley up and down the mountain roads behind the winery.

Pairs nicely with Louis M. Martini Napa Valley's Cabernet Sauvignon.

Red Wine Braised Lamb Shank

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submitted by VirginiaWine.org

pall.jpgby Melissa Close, Executive Chef of Palladio Restaurant

Executive Chef Melissa Close has directed Palladio's kitchen since the fall of 2000, continually working to bring authentic Italian Cuisine to Central Virginia. Raised in Alabama, Melissa has been in the restaurant business since she was 16 years old and is a distinguished graduate from the New England Culinary Institute, Alumna of the Year in 2005. She has focused on Italian cuisine since working for award-winning chef Frank Stitt at Bottega Restaurant & Cafe located in Birmingham, Alabama in the early 90's. Her quest to refine her fluency in Italian cuisine led her to San Francisco's Rose Pistola Restaurant.

mel-2.jpgAfter taking a hiatus to work for one of her early culinary mentors and fellow Charlottesville chef, Craig Hartman, at The Cliff House at Pikes Peak in Manitou Springs, Colorado, she was drawn back to Italian cuisine when asked to take the Executive Chef's position at Palladio Restaurant. She has brought both national and international recognition for Palladio Restaurant through her constant striving to create menus with the freshest ingredients found locally and internationally. During the restaurant's annual closing in January, Melissa and her staff travel across the Atlantic to stage in some of Italy's finest establishments to expand their knowledge of Italian cuisine. Melissa and her staff's commitment for excellence has won her induction in the Chaine des Rotisseurs, and three invitations to create dinners at the world-renowned James Beard House in New York City, a great honor bestowed upon select chefs in the country.

Lamb with Green Olives & Almonds

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lamb.JPGSubmitted by Louis M. Martini Winery

Since 1933, the wines of Louis M. Martini have been crafted in the belief that wine is best enjoyed with food and among friends and family. The Martini family has been gathering and creating recipes for generations, recipes made with their rich, distinctive wines in mind.
Here is one such recipe.

Ingredients:
  • 8 loin lamb chops
Marinade:
  • ¼ cup olive oil
  • ¼ cup Louis Martini cabernet sauvignon
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon. whole grain Dijon mustard
  • 2 teaspoon. Herbs de Provence
  • 4 cloves garlic, minced
  • ½ teaspoon. paprika
  • ½ teaspoon Kosher or sea salt

Grilled Ribeye with Red Wine Porcini Sauce

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recipeMerryvale.jpgSubmitted by Chef Jim Filaroski of J. Alexander's

Wine Pairing: Merryvale Vineyards Napa Valley Cabernet Sauvignon

Summer's here and the time is right... for a barbecue!  Invite your friends over, uncork a bottle of Merryvale Napa Valley Cabernet Sauvignon, and get the coals hot.  This great grilled rib-eye dish is sure to be a crowd pleaser and pairs impeccably with Merryvale's Cab.

Gallo Spaghetti and Meatballs

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spaghetti.JPGSubmitted by Gallo Winery

The Gallo family believes that one of the reasons they have stayed strong as a family business for over 75 years is their love of sitting down together to share good food, wine and conversation.  Many meals have been enjoyed, some from old Italian family recipes and some more contemporary Californian in style. This recipe was created by one of the first employees at the Winery and has been a favorite of the Gallo family for years.

Ingredients:
  • Spaghetti, 1 lb.
  • Tomato Paste, 4 cans (6oz. ea.)
  • Plump Tomatoes, 2 cans (14.5oz. ea.)
  • Ground Round Steak, 2 lbs.
  • Ground Pork, ½ lb.
  • 2 Eggs
  • Gallo Family Vineyards Frei Ranch Cabernet Sauvignon 1 cup
  • Garlic Cloves, Sliced, 4 each
  • Parsley, Chopped, 4 Tbs.
  • Cheese, Parmesan
  • Basil
  • Water, 1 can (14.5 oz)
  • Salt, 1 ½ tsp
  • Garlic Salt, 1 ½ tsp
  • Black Pepper, ½ tsp

Duck Breast with Blueberry-Cabernet Sauce

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duckblueberry.jpgSubmitted by Louis M. Martini Winery

Since 1933, the wines of Louis M. Martini have been crafted in the belief that wine is best enjoyed with food and among friends and family.  The Martini family has been gathering and creating recipes for generations, recipes made with their rich, distinctive wines in mind.
Here is one such recipe.

Ingredients:

  • 4 duck breast halves
  • 1 cup fresh or frozen blueberries
  • ½ cup cabernet sauvignon
  • 2- 1/2 cups fat free chicken broth
  • 2 teaspoons powdered ginger
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon softened butter
  • 1 teaspoon flour

Braised Hunter Style Chicken

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Braised Hunter Style Chicken.jpg
Submitted by Chad Hendrickson, Executive Chef The Hess Collection

At The Hess Collection, Executive Chef Chad Hendrickson utilizes an organic garden outside the kitchen, and purchases from local farmers and vendors to create fresh seasonal recipes to pair with Hess Collection wines.

Ingredients

  • 1 Tbsp. Olive Oil
  • 1 ea. Chickens cut in 8 pieces
  • 1 cup Porcini mushrooms, sliced
  • 1½ cup Onions, diced
  • 2 ea. Garlic clove, minced
  • 2 Tbsp. Tomato paste
  • 1 ea 14 oz can stewed tomatoes
  • 1 Tbsp. Fresh Thyme, finely chopped
  • 1 ea. Bay leaf
  • to taste Salt and Pepper
  • 1 Tbsp. Italian Parsley, chopped
  • to taste lemon juice

Ferrari-Carano: Food & Wine Take Center Stage

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ferrariCarano.jpgSonoma County is famous for their year-round abundance of produce. Each season Ferrari-Carano's culinary gardens offer Rhonda Carano's inspiration for new and delicious recipes as well as tried and true recipes from her Italian ancestry. With farmers' markets spreading across the country and people's desire for fresh fruit and vegetables, it's becoming easier for today's cook to create fresh and diverse menus that are not only delicious, but also nutritious.

This ever-changing bounty of ingredients makes entertaining fun and pleasing for every palate when paired with the perfect wine. Below are two such recipes...

Grilled Lamb Chops with Wine-Mint Marinade
Wine Pairing: Ferrari-Carano Cabernet Sauvignon

Pasta Butterflies with Asparagus and Snowpeas
Wine Pairing: Ferrari-Carano Chardonnay

Ferrari-Carano also offers several other recipes online. Or use their Wine and Food Pairing Guide to assist you in selecting the ideal wine for all your entertaining needs.

Grilled Lamb Chops w/ Wine-Mint Marinade

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Recipe provided by Ferrari-Carano Vineyards & Winery

Wine Pairing Suggestion
Ferrari-Carano Cabernet Sauvignon, Alexander Valley

Marinade:
  • 2 med. garlic cloves
  • 1 med. shallot
  • 1 Tbsp finely chopped mint
  • 1 Tbsp chopped rosemary
  • 3 Tbsp dry red wine
  • 1 tsp Dijon mustard
  • 1 tsp mint jelly (or honey)
  • 1/4 cup olive oil
  • Freshly-ground black pepper
  • 8 lamb chops, or rack of lamb
Finely chop garlic, shallot, mint and rosemary in food processor. Add mustard, red wine, olive oil and pepper, until blended. Rub on meat. Store in plastic Ziploc baggie.

Prepare barbecue and grill according to your likeness. Serve immediately.

Garnish with grilled peaches with Gorgonzola crumbled on top.


Cocoa Cool: Adventurous Pairings for Chocolate

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by Courtney Cochran

courtneyCochran_profile.jpgLike the always-chic little black dress, chocolate never goes out of style.  Whether prepared in a winter-perfect soufflé format, drizzled over ice cream during the summer months or tucked into a decadent truffle that's perfect any season, chocolate gets it right every time.  Read on for tips on pairing wine with this timeless treat, as well as insights on some of the best spots to try your hand at wine and chocolate pairing in person.  

Braised Beef Short Ribs

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Redd Restaurant 

Chef Eric C. Maczko
Winery Chef, Pine Ridge Winery

Prepared during a Creative Culinary Combinations Class held at the winery on Monday, January 30, 2006. The cooking seminars are $40 per person.

Braising is a great way to help chase away any lingering winter blahs. What is better than the great smell of a long, slow cooked meal - that was easy to prepare and serve? This uncomplicated technique transforms tougher cuts of meats into juicy, tender morsels with a sauce that melds the flavors of the meat and vegetables intricately.


Sage-Encrusted Rib Roast with Root Vegetable Ragout

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Submitted by Chef Eric C. Maczko, Pine Ridge Winery

NAPA VALLEY, CA - Throw some new spice into your Thanksgiving menu. It may be time to trade in the usual bird for a savory roasted ribeye. Pine Ridge Winery plates up this Sage-Encrusted Rib Roast with Root Vegetable Ragout. Highlighting all the traditional flavors of fall, this roast will add a rich nuance to your holiday spread and be the perfect pairing for your cab-loving friends.

Ingredients
  • 6-8 pound bone-in ribeye
  • 1 bundle sage
  • 2 ounces 2003 Howell Mountain Cabernet Sauvignon
  • 1 quart beef stock
  • 2 tablespoons vegetable oil, separated
  • 1 teaspoon flour
  • Salt and pepper to taste
  • 2 carrots, medium dice
  • 2 parsnips, medium dice
  • 2 turnips, medium dice
  • 1 rutabaga, medium dice
  • 1 head garlic, cloves peeled but whole

Grilled Hanger Steak with Potato Roesti

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hangersteak.jpgGrilled Hanger Steak with Potato Roesti, Charentais Carrots, and Cabernet Reduction

This recipe comes from our Executive Chef, Kelly McCown, to pair with the newly released 2002 Rubicon.  Like skirt steak, it is full of flavor but requires careful preparation to remain tender.   A Cabernet reduction provides a simple and elegant backdrop that will pair beautifully with the 2002 Rubicon.

Braised Beef Short Ribs With Gremolata

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beefshortribs.jpgSubmitted by Topelo Winery

LOCALS website has great recipes and food pairing tips. This month, they are featuring Topel Winery from Mendocino Wine Country who submitted the recipe Braised Beef Short Ribs with Gremolata that pairs nicely with their 2001 Cabernet Sauvignon.

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