grape: What they call a Bordeaux blend – a mix of grapes that are used in Bordeaux. In this case, you have 69% Cabernet Sauvignon, 26% Merlot and 5% Petit Verdot.
producer: V Sattui
year: 2010. Could definitely have used a few more years, but opened it by accident. (See below.)
yum factor: My mom was making chicken cacciatore a few weeks ago and needed a cup of red wine for the sauce. I wound up just grabbing this, figuring it would be good for the sauce and for Sunday dinner drinking. Didn’t have any idea it was this pricey! Not to say all expensive wine is good, but this was. Typical California fruit – rich blackberry and boysenberry – but with a back kick of black pepper. Love that.
buy it: here
eat it with: Chicken cacciatore! Super yummy Italian dish my mom has been making for years. Here’s her recipe.
1 whole chicken cut up, or select your favorite parts (2 parts per person)
2 cans Red Pack whole tomatoes
1 can Red Pack purée
2 large Vidalia onions, sliced lengthwise
2 cups red wine (no, doesn’t have to be a $75 bottle haha)
1/2 cup extra virgin olive oil
Salt and pepper to taste
1 lb. fusilli pasta
- Heat 1/4 cup EVOO and brown chicken on all sides. Remove.
- Brown onion.
- Add tomatoes, puree, salt, pepper, basil and add the other 1/4 cup of EVOO. Add wine and let simmer for about 5 minutes.
- Return chicken to pot and blend all together for about 5 minutes, bringing to a slow boil. Then reduce to simmer.
- Cook for at least 1 hour on simmer.
- Cook fusilli and pour chicken mixture on top.