Recently in Cabernet Sauvignon Category

submitted by VirginiaWine.org

by 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.

After 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.

Submitted 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

Submitted 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.

Submitted 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

Submitted 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

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
  

Sonoma 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.

Recipe provided by Ferrari-Carano Vineyards & Winery

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.

Wine Pairing Suggestion:  Ferrari-Carano Cabernet Sauvignon, Alexander Valley

by Courtney Cochran

Like 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.  

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.

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, 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.

Submitted 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.