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Adobo Marinated Pork Chop

Spice up your next bbq with these amazing pork chops. The adobo marinade pairs with a rich white bean puree and a refreshing avocado citrus salsa to create a pork chop like no other. This dish is both smokey and fruity. Complex flavors of this dish are an amazing compliment to the complex flavors of our Malbec.

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Lamb Bolognese

Say goodbye to the same old pasta dish and hello to this rich and savory lamb Bolognese. Fresh vegetables and herbs come together to complement the lamb in a sauce so decadent you have to try it for yourself. To enhance this meal, pair with a Stagecoach Cabernet Sauvignon. This dish helps to bring out all the bold Cab flavors.

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Grilled Swordfish with Romesco Sauce

Looking for your next food and wine adventure? Try this amazing grilled swordfish in colorful Romesco sauce. This sauce complements the fish with bright bold flavors. If you want to impress your guests, pair this dish with our Napa Valley Cabernet Franc. This wine complements this dish without distracting from its flavor.

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Ginger Carrot Soup

This dish combines amazing savory flavors with bold citrus to create the perfect go-to cool weather soup. Carrots and ginger mix with coconut cream to create a creamy soup that is still refreshing. Enhance this bold and bright dish with our Napa Valley Chardonnay.

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Adobo Marinated Pork Chop with White Bean Puree and Citrus Avocado Salsa

Spice up your next bbq with these amazing pork chops. The adobo marinade pairs with a rich white bean puree and a refreshing avocado citrus salsa to create a pork chop like no other. This dish is both smokey and fruity. Complex flavors of this dish are an amazing compliment to the complex flavors of our Malbec.

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Salmon with Roasted Beets and Forbidden Rice

Merlot is one of the most versatile red wines out there. Equal parts earth and fruit, this wine is well suited for a multitude of cuisines. The sweet earthiness of beets bolster both aspects of the Merlot. Infused with fresh herbs, red wine, citrus, and nutty rice, the details really begin to pop. Salmon is a wonderful fish to pair with red wine, as it has the richness and integrity of flavor to take the edge off firm tannin, but not get lost in the wine’s depth.

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Ricotta Gnocchi with Roasted Root Vegetables and Brown Butter

Gnocchi is one of those comfort food meals that can take on a wide variety of flavors. By browning the butter, we are able to get the flavors in this dish to really pop. The natural unctuousness of gnocchi, the developed sweetness of caramelized root vegetables, and the nutty, palate coating quality of browned butter provide a canvas for the Napa Cabernet to show off its delicate layers. Bursting with cocoa, espresso, black tea, and summer berries, this Cab is a meal in a glass.

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Roasted Chicken Breast over Fava Bean “Hummus” and Sautéed Summer Squash

For a richer style of Chardonnay, Chef prefers a weightier dish. Skin on chicken breast has a bit more fat and flavor, which does a nice job of complementing the roundness of the Haire Chardonnay. The creamy, tangy hummus shows off the soft kiss of acid and pulls out tones of Meyer lemon, burnt orange, and ripe stone fruit. Sautéed summer squash serves as a nice, understated complement to the restrained nature of this Chardonnay.

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Vegetable Bolognese over Polenta

This Cabernet is rife with the richness of Rutherford dust. It is packed with many layers, echoed by the layers of flavor in this vegetable Bolognese. The mushrooms, eggplant, and herbs bolster the earthy, dusty undertones, while the sweetness of the carrots and tomatoes and salinity of the capers and olives bring out vibrancy and bright, ripe fruit flavors of tart cherry and raspberry. Creamy polenta tames youthful tannin, allowing complexity to emerge even more readily.

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Soy and Miso Marinated Flat Iron Steak with Bok Choy and Shiitake Mushrooms

Cabernet Franc has such a lovely savory quality that can do very well with Asian flavors. The earthy, meaty shiitakes complement the Rutherford dust component extremely well. The subtle acidity and sweetness in the marinade help bolster soft fruit, and the meat itself tempers tannin and fleshes out the wine’s elegance.

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Chef Britny has used her culinary expertise to demystify pairing and personally curated a list ofunique recipes that will bring a whole new perspective to pairing Cabernet Sauvignon. The recipes are ready and waiting! Sign-up below to receive an email with Chef Britny’s recipes delivered directly to your inbox.