©2006 Agua Dulce Vineyards
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YOUR CONSULTANT IS
Chris Tinney
Cabernet Sauvignon
Cabernet Sauvignon has the ability to grow worldwide in a variety of climates. It is often referred to as the King of Red Grapes. Cabernet also tends to be a very tannic wine, therefore it should only be paired with hearty cuisine that can stand up to its body.
Like many other full bodied red wines, Cabernet Sauvignon should be paired with sharp or aged cheeses. Grilled and smoked red meats are also a fantastic match lively wine. Grilled tri-tip is always a favorite. If you're looking to serve finger foods, we suggest open faced roast beef sandwich squares with blue cheese and Dijon mustard. If you really want to impress your guests, check out this recipe:
Miniature Gougeres
1 1/4 cups skim milk
2 1/2 sticks unsalted butter
Coarse salt
1 cup all-purpose flour
6 large eggs
3/4 cup grated Gruyere cheese, plus 1/2 cup for garnish
1 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh thyme
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Place milk, butter, and 1 teaspoon salt in a large saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Add flour; stir constantly until mixture is smooth and begins to pull away from the sides of the pan, about 3 minutes.
Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on medium speed, add 5 eggs, one at a time, making sure each is fully incorporated before adding the next. Mixture will be thick, smooth, and shiny. Stir in cheese, pepper, and thyme.
Using a large spoon, form 3 inch rounds on prepared baking sheet, spacing each about 2 inches apart. In a small bowl, whisk together remaining egg and pinch of salt. Brush each pastry round with egg mixture and sprinkle with cheese.
Bake until puffed and golden brown, 35 to 45 minutes. Remove pastries from oven and poke a small hole in the top of each to allow steam to release.
