Over the course of the past three years, I have made a concentrated effort to pair wines largely from family-owned wineries in Napa Valley with quality cuisine that is casually manageable in the home kitchen.  This is the heartbeat of the culture of California cuisine and California wine.  The two go hand in hand, adorned by the state’s seasonal produce and celebrated by those who sit at the table where served.  While I am an advocate of enjoying wine casually in the home and not making a tremendous fuss about an occasion when a wine is opened, it cannot be disputed that there are certain events that merit something particularly special.   The prior week reflected a milestone for me and in my personal taste, it is in moments like these that a Cabernet Sauvignon from Caymus Vineyards shines like no other.

Caymus Vineyards (“Caymus”), located in Napa Valley, has been making wines for over 100 years.  In particular, Caymus is known for its prowess in Cabernet Sauvignon and with a simple sip, Chuck Wagner’s careful craftsmanship is well apparent.  The winery has often been referred to as a “one grape, one label” operation, but as I introduced two summers ago, Caymus does offer a beguiling Zinfandel.   Yet, Cabernet Sauvignon is art at Caymus and it is found in two distinct styles:  the revered Special Selections and the Napa Valley Cabernet Sauvignon. 

Cabernet Sauvignon is king in Napa Valley and it finds ideal growing conditions whether it is grown on the valley floor or mountainside.  With its unique soil composition throughout, the varietal shows off a distinct flavor profile depending on where it is grown and contributes one of the reasons why Napa Valley has so many American Viticultural Areas (“AVA’s”) in one small stretch than other wine growing regions in the United States.  While some single vineyards can produce spectacular Cabernet Sauvignon, there is something equally outstanding when grapes are selected from various vineyards and differing AVA’s to produce a true “Napa Valley” Cabernet Sauvignon.   The Rutherford AVA is particularly known for growing exceptional Cabernet Sauvignon grapes, but Caymus recognizes the value of producing a Napa Valley Cabernet Sauvignon.   The result from Caymus is nothing short of being art in a bottle.

To celebrate my milestone last week, I selected Caymus’ 2008 Napa Valley Cabernet Sauvignon from my collection.  While 2008 was not a classic textbook growing season (like 2007 was in Napa Valley), it did have a long dry growing season such that harvest could occur later in the fall.  With a longer growing season, the fruit could continue to ripen further on the vine and develop within Mother Nature’s hands.  For those familiar with Caymus Cabernet Sauvignon, this “hang time” is a distinct component to the winery’s harvest formula.  It allows for lower acidity in the grapes, robust color and refined texture: being made so to speak in the vineyard and not in the bottle.  The results, however, once a bottle is opened are undeniable.  As the cork leaves the bottle, faint aromas that classically distinguish Caymus’ wine emerge.   The coloring in the glass is dark and robust with ruby edges.   The nose is greeted by warm notes of vanilla, cedar, plum, anise, coffee and toast.  On the palate supple fruit presenting a medley of plum and blackberry commence followed by distinct layered spices and cassis.  The tannins are present but in the 2008 vintage, they are noticeable in distinguished structure while yielding Caymus’ soft velvet-like trademark style.   Taking all of this in, it is no wonder that the Wine Spectator rated this vintage 93 points.

Caymus’ 2008 Napa Valley Cabernet Sauvignon could easily be sipped and savored alone.  But with a milestone celebration at hand, it was an honor to be in charge of determining the menu and developing the recipes to pair with this particular vintage.   The menu hosted:

1)      Grilled Portabello Mushrooms Stuffed with Sage Sausage;

2)     Red Wine Herb Marinated Grilled London Broil;

3)     Grilled Vegetable Arugula Salad with Shallot-Thyme Balsamic Vinaigrette; and

4)     Triple Chocolate Fudge Cake with Fresh Raspberries (not featured).

When you are anticipating serving a special wine with a special meal, close attention must be paid to acidity, sugar, herbs and spices used in the recipes.  This is an obvious rule of thumb any time that one is pairing wine with food, however, exceptional care must be taken when perfect balance is desired and a special wine is to be showcased.

Taking the wine’s attributes into consideration, I commenced with the marinade for the London Broil.   I knew that I would use a charcoal grill later to slowly cook the steak which would infuse flavor nuances of smoke.  Next, using a lighter bodied Cabernet Sauvignon as the base of the marinade, I added minced garlic and a combination of minced fresh rosemary, thyme and sage.  The amounts of fresh herb that were added were carefully measured and followed by sense of smell to ensure balance.  It was crucial that the herbs not be overwhelming in the marinade as a little can go a long way towards flavoring beef.   The beef sat in its marinade for over six hours before placed atop a charcoal grill and allowed to slowly roast.  Once emerged, the London Broil would be thinly sliced to enjoy alongside the other dishes.

While the steak sat in its marinade, sourdough bread was made and a triple chocolate cake was baked.  The sourdough bread was later used to create bread crumbs for an ingredient in stuffed mushrooms.

One portabella mushroom was diced and sautéed with minced garlic and shallots and later cooked with sausage.   Once cooked, sherry was added to the mixture, the bread crumbs, minced fresh sage and black pepper.   The mixture was then added to mushroom caps which were taken out to the charcoal grill.  Upon completion the mushrooms were topped with shredded parmesan and additional minced sage to be served as a first course.

In the final minutes before the London Broil finished on the grill, zucchini spears tossed in light olive oil were added to the grill.  Inside on the stove, slices of sweet red bell pepper were sautéed and caramelized with a dash of balsamic vinegar.  Fresh arugula was picked from the garden along with enormous fresh chives.  The grilled zucchini and caramelized red peppers were placed on top of a chive, tied neatly and placed atop a bed of arugula.  To dress the salad, fresh thyme was chopped along with a shallot before being added to a vinaigrette of olive oil, balsamic vinegar and a dash of Dijon mustard.

Taken with the wine, the meal is harmonious.  Arugula lettuce is naturally peppery and it ties neatly to the spices found in the wine.  Similarly the caramelized sweet red bell pepper accentuated the sweet cassis flavors in the wine.  The charcoal grilled London Broil complemented the smoked meat nuances of the wine.  The herbs (in particular the fresh sage) paired natively with the bouquet and flavors of the wine as the aromas found in the air along the Silverado Trail in Napa Valley.  The mushrooms were loaded with heavenly bites of layered flavor that ranged from spice, herb and earthiness. 

Those who enjoyed this meal with me commented that they were simply amazed at the balance of flavors and how everything effortless transitioned and tied to the next bite.  It was a meal fit of a milestone and its celebration.   And when the triple chocolate cake arrived later with its fudge glaze and tumbling with fresh raspberries, Caymus’ 2008 Napa Valley Cabernet Sauvignon continued the celebration down to the last cake crumb. Fruit flavors in the wine exploded forth with the chocolate and the bright red raspberries leant gentle acidity to clear the palate.

When time is worthy of celebration, tradition is a welcomed guest.   And as that tradition, quality that is akin to art and craftsmanship is the best tribute to the occasion.