Afun Yellow Tail Cabernet Sauvignon made from premium fruit parcels obtained from multiple vineyards in South Eastern Australia. The aromatic nose and rich palate showcasesblackcurrantandmochacharacters,liftedbysomespice,coupled withvelvetytanninsculminatinginasatisfyingfinale.
Youcanpairthispleasantdrinkwiththescrumptiousdishesgivenbelow
Theboldflavoursofthisdishcomplementtherich,full-bodiedflavourofCabernet Sauvignon.Checkouttherecipebelow:
Ingredients:
● 2largegarlicclovescrushed
● 1tablespoonfreshrosemaryleaves
● 1teaspoonfreshthymeleaves
● Coarseseasalt
● 2tablespoonsextra-virginoliveoil
● 6lambchops;3/4-inchthick
● Cayennepepper
Howtomakeit?
1. Addgarlic,rosemary,thyme,cayenneandsalttoafoodprocessorandblendtill combinedwell.Nowaddoliveoilandgiveitagoodmixagainintheprocessor. Applythispasteonbothsidesofthelambchopsandletthemmarinateforatleast 1hourintherefrigerator.
2. Removefromtherefrigeratorandallowthemtostayatroomtemperatureforat least20minutes
3. Takeagrillpan,heatitandplacethesemarinatedlambchopsonit.Letthem simmerfor2minutes,flipthemoverandthencookforanother3minutes.
4. Aftercooking,transfertheselambchopstoaservingplatter.Enjoy.
AclassicFrenchdishthataccentuatestheflavoursofCabernetSauvignonasthewine’s tanninsandaciditycutthroughtherichnessofthisdish.Checkouttherecipebelow:
Ingredients:
● 750gramsofspringonions
● 1/4cupoliveoil
● 6rindlessbaconslices,choppedcoarsely
● 310gramsbuttonmushrooms
● 2clovescrushedgarlic
● 8chickenthighfillets
● 1/4cupall-purposeflour
● 2cupsdryredwine
● 11/2cupschickenstock
● 2tablespoonstomatopaste
● 3bayleaves
● 4sprigsoffreshthyme
● 2sprigsoffreshrosemary
1. Startbycoatingchickeninall-purposeflour.
2. Takealargefryingpan.Heat1tablespoonofoliveoilinit.Addspringonionsand stiruntilthecolourchangestobrown.Oncecooked,removefrompan.
3. Addbacon,mushroomsandgarlictothesamepanandletcookuntilthebacon turnscrisp.Removefrompanoncecooked.
4 Addtheremainingoiltothesamepanandplacethechickentocookuntilitturns brown.Removefromthepanafterthecolourchanges.
5. Againaddchickentothepanwithwine,stock,paste,bayleaves,herbs,onions andbaconmixture Bringtheingredientstoaboil
6. Reducetheheat.Letitsimmerwithoutacoverfor35minutesuntilthechicken turnstenderandthesaucehasthickenedslightly.
7. PouraglassofYellowTailCabernetSauvignonandservethisdishhot.
Therichandsavouryflavoursofroastedduckcomplementtherich,darkflavoursof CabernetSauvignon. Checkouttherecipebelow:
Duck breast with marmalade glaze
● 4duckbreastsskinon
● 1/2cupmarmalade
● 1/4cupbalsamicvinegar
● Saltandpepper
How to make it?
1. Makesuretheduckbreastsaredry.
2. Usingacrisscrosspattern,scoretheduck.
3 Placetheduckonaplatewithskinsideupinthefridgeovernight
4. Anhourbeforecooking,taketheduckbreastoutofthefridge.
5. Rubtheduckskinwithagenerousamountofsaltandpepper.
6 Takeanonstickfrypanandplaceduckbreastsskinsidedown Cookfor15 minutesonmediumheat.Whentheskinturnsbrown,turnthebreastsoverand cookforanother2minutes.Removethepanfromheat.
7. Mixmarmaladeandbalsamicvinegar,generouslybrushoncookedduckbreasts andletthemrestcoveredinfoilfor15minutes
8. Sliceduckbreastsandserve.
Theboldandfruit-forwardflavoursofCabernetSauvignontasteheavenlywiththeearthy flavoursofmushrooms Thecreaminessoftherisottobringsanicecontrasttothewine’s tannins.Checkouttherecipebelow:
Ingredients:
● 1tablespoonoil
● 25gramsbutter
● 1onionchopped
● 200gramsmushroomssliced
● 11/2cupsarboriorice
● 4cupsvegetableLiquidStock,hot
● 1/3cupparmesancheese
● 1tablespoondriedparsley
● 25gramsofbutteroptional
● 1teaspoonpepperoptional
1 Takeapanandsautéonionandmushroomsinoilandbutteruntilthecolour changes
2. Stirinriceandcookforabout5minutesuntilthericeistransparent
3. Add1ladleofstock,stirwell,coverandsimmergentlyfor10minutes.
4 Repeatthisprocessuntilthericeiscooked
5. RemovefromheatandstirinParmesancheese,parsley,extrabutterifusingand peppertotaste.
6 ServehotwithyourfavouriteCabernetSauvignon
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