'Cab' is typically a robust and rich varietal, medium to full bodied with pronounced tannin's. Expect dark fruit flavors and savory tastes e.g: black pepper and maybe also have a hint of dark chocolate. It pairs very well with red meats, game, pizza and anything fatty or with umami flavours.
Try these delicious winter recipes with Cabernet Sauvignon; make sure to buy two bottles one for cooking and the other to pair with the meal. Happy Dining!
Beef Stew in Cabernet Sauvignon Sauce- Serves 4
Ingredients:
1 Tablespoon unsalted butter
2 Tablespoons olive oil
1 kilogram of trimmed beef steak or chuck cut into pieces
Salt
Freshly ground black pepper
1 onion finely chopped
1 clove garlic finely chopped
1 Tablespoon flour
750 ml of Cabernet Sauvignon
2 Bay leaves
1 thyme sprig
5 bacon rinds chopped
15 baby onions peeled
15 button mushrooms
15 baby carrots peeled
Sugar
Chopped parsley for garnish
1. Preheat the oven to 350°. In a large casserole, melt the butter in 1 Tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over a moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
2. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
3. In a large pan, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
4. To serve, stir some of the vegetables and bacon into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.
Pan Roasted Veal Chops with Cabernet Sauce- serves 4
Ingredients:
¼ cup + 2 Tablespoons of extra virgin olive oil
4 Thyme sprigs
1 clove garlic chopped
4 large veal chops
2 cups Cabernet Sauvignon
2 onions chopped
1 Tablespoon unsalted butter
2 Tablespoons flour
2 cups beef stock
Salt and pepper
1. In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.
2. In a medium saucepan, combine the wine with half of the onions and boil until the wine has reduced to 1/2 cup, 15 minutes.
3. In a small saucepan, melt the butter. Add the remaining onion and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.
4. Preheat the oven to 325°. In a large pan, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; Discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the pan. Cook over high heat until richly browned, about 3 minutes per side. Transfer the pan to the oven and roast the chops for about 10 minutes, turning once halfway through; The veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.
Recipes adapted from www.foodandwine.com
Interesting fact: Cabernet Sauvignon is the natural cross between Cabernet Franc and Sauvignon Blanc that occurred in the 1600's.
Try these Cabernets:
Le Riche Reserve or Auction Reserve
Oldenberg
Stark-Conde Three Pines
Stony Brook Ghost Gum
La Petit Vigne Amazing Grace