Online Wine Review December 2012

Palumbo Family Vineyards 2008 Estate Cabernet Franc "Catfish Vineyard"

Online Wine Review December 2012

Our Review

On a recent trip to Temecula Valley Wine Country, we met winemaker/owner Nicholas Palumbo. This is a man who stays true to his passion for creating quality wines. That passion showed in the wines we tasted during our visit. One of our favorites was the Cabernet Franc from Catfish Vineyard.

Catfish Vineyard was the original vineyard that came with the property. The mature vines create some of the most classic Bordeaux-style wines we have ever tasted in Temecula Valley. We brought a bottle home with us to enjoy with a Saturday evening dinner.

Opening the bottle, Paul took in the earthy aroma; I detected dark berry notes and a hint of vanilla. Pouring the wine into the glass, the dark, rich red color reminded us of the holidays, especially when holding the glass to the light. Swirling the glass, the legs were long and lingering.

This is a hearty wine that would pair well with a variety of red meats; a perfect wine to drink now, serve for the holidays, or hold for future enjoyment.

Cheers!

Wine Details:

Palumbo Family Vineyards Estate Cabernet Franc – “Catfish Vineyard”

Vintage: 2008

Type: Red Wine

Producer: Palumbo Family Vineyards

Varietal:100% Cabernet Franc

Designation: Temecula Valley

Country: United States

Region: California

Production: 242 cases

Price: $42.00

Rating: 5 Corks

Recipe to Pair with this Wine

In a former profession, winemaker/owner Nicholas Palumbo was a chef. He shared a recipe with us that we think is a perfect pairing for this wine. You can make this recipe ahead of time to serve during the holidays to guests.

MATAMBRE (Stuffed Flank Steak)

Matambre or "Hunger Killer" is a great dish that can be cooked a day ahead and sliced and serve cold. It's great for holiday entertaining with mixed greens, potato salad, crusty bread and a heartyCabernet Franc.

INGREDIENTS:

1 flank steak, 1.5 lbs.
Salt and pepper to taste
1 tsp. dried oregano
1 tsp. ground cumin
2-3 cloves garlic, minced
1/2 bunch parsley
1/2 bunch cilantro
3 small carrots, peeled and split lengthwise in quarters
2 hard cooked eggs, sliced
1 bunch spinach
Olive oil

METHOD:

Preheat oven to 350 degrees.
Butterfly cut the flank steak.
Season the entire steak with salt and pepper.
With the cut side up, season the steak with the oregano, cumin and garlic. Next, layer the steak wit the parsley and cilantro.
Arrange the carrots, eggs and onions in neat rows and top with spinach.
Roll the roast and tie with butcher's string in 3 or 4 spots to secure.
Heat some of the olive oil in a roasting pan and brown the meat on all sides for approximately 15 minutes.
Transfer to the preheated oven for approximately 1 1/2 hours or until the meat is tender.
Remove pan from the oven and let the meat rest for 30 minutes.
Cover the meat with plastic wrap and press something heavy (such as a brick or cast iron meat press) over the meat. Refrigerate overnight.
To serve: Cut the meat into thin slices and serve cold.

Serves: 6-8

OUR NOTES:

People Eat with Their Eyes: Serve this dish on a white ceramic platter garnished with arugula or kale. Sprinkle with cherry tomatoes or red chilies for a festive, holiday look.

Holiday Entertaining Tip: Make sure that you have enough wine on hand this holiday season. Each standard wine bottle (750 ml) yields 4-5 glasses of wine (based on a 5 to 6-ounce pour).