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PROJECT CA - Cabernet Sauvignon 2006 - California
Robust seductive Cabernet Sauvignon from the Northern hills of Sonoma, Napa and the North Coast of California.
"Amazing. Always a great bottle, Spellbinding aromas of berry, chocolate, mint and currants. Full-bodied, with velvety tannins
and a long flavorful finish. Still a baby. Age it or drink it. Glorious."
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- Wine & Spirits Magazine |
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| Recipe: |
Cabernet Marinated Sirloin Steaks |
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It’s always a surefire bet to pair a dish with the wine you used to cook it. That means putting that big jug of sherry back in the pantry and reaching into the wine cellar instead (at our house, that’s fancy talk for the garage). Sure, you could use a lesser “cooking” wine, but you wouldn’t top a fresh green salad with canned tomatoes, now would you?
You can marinate this steak for several hours—it’s simple enough to whip up the marinade before you leave for work—or for just an hour or two if, like us, you don’t plan supper until the sun goes down. |
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Serves 4
1 T. whole peppercorns
½ c. California Cabernet Sauvignon
½ c. high-quality olive oil
2 T. balsamic or red wine vinegar
1 T. worchestershire sauce or Braggs Liquid Amino Acids*
4 cloves garlic, coarsely chopped
1 T. coriander seeds
1 T. fennel seeds
¼–½ tsp. crushed red pepper flakes
2 bay leaves
2 sprigs fresh rosemary
4 ½”-thick sirloin steaks
- Use the bottom of the wine bottle to lightly crush the peppercorns. (You could use it to crush up the garlic, too, but that gets messy.)
- Combine all ingredients except steak in a large baking dish. Give it a good whisk, then add the steaks, turning a few times to coat it.
- Cover and chill. Marinate for up to 12 hours. (If you’re marinating for an hour or less, don’t bother with the chilling.)
- Before cooking, let the meat come to room temperature. Grill over a hot fire (high heat on a gas grill) about 3 minutes per side for medium-rare.
- Cover loosely with foil and let the meat sit for 5 minutes before serving. Please, don’t skip this step. It makes all the difference.
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