Cold winter evenings call for rich, hearty meals that warm our spirit. Nothing matches cabernet sauvignon better than a flavorful cut of beef, grilled to perfection. Top with a peppercorn sauce and/or a sprig of rosemary and you’ve created a memorable and, yes, romantic meal for two. At Estate 1856, we love using our grill throughout the year. Sometimes, it’s the simpler recipes that let the flavors pop. In this case, we recommend that you find a locally sourced cut of beef, season simply with with salt and pepper and grill to your preference. If you’d like a bolder flavor, rub with sprigs of rosemary and cloves of garlic. Feeling adventurous? How about making a creamy peppercorn sauce. Match your steak with some simple side dishes such as grilled asparagus or green beans. For a starch, consider garlic mashed potatoes or roasted baked potatoes.
We recommend pairing with our 2015 Duvall’s Prospect Bordeaux Blend. It has rich, enticing aromatics of toasty vanillin oak mingling with vine-ripened blackberries and a kiss of coconut. A silken entry exposes the luscious blend of currant, blackberry, and dark cherry with hints of raspberry and blueberry. Cedary oak notes caress the layers of fruit as the long finish exposes traces of cocoa and espresso. The oak and tannic backbone supports the flavors, making this wine an excellent candidate for cellaring—but the wine is so delicious now it may be hard to wait to drink it.
Janice Schmidt MS – Winemaker