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September's Eat This! Drink That! 

California Wine Month!

Raise a glass to another great summer with one of our favourite Cabernets from the Golden State.

Known for being more fruit forward than their French counterparts, California Cabernet Sauvignon tends to offer ripe dark fruit flavours with notes of vanilla and mocha enveloped by smooth tannin. The perfect pairing for incoming fall weather!

Canyon Road Cabernet Sauvignon

Full of fresh dark fruit flavours of blackberry and plum layered with sweet hints of caramel. Notes of herbs, baking spice and lingering plush tannin make for a well rounded Cabernet.

Stimson Cabernet Sauvignon

This delicious Cabernet showcases aromas of red fruit and toast with a hint of sweet spice. The wine is soft and balanced with flavours of cherries, blueberries and toast.

The Path Cabernet Sauvignon

Featuring aromas of dark raspberry, cranberry along with savoury herbs and finishing with a touch of vanilla and oak.

Chronic Cellars Sir Real Cabernet Sauvignon 2018

Reveals layers of black fruit with a sliver of toasted spice with rich and harmonious tannin.

BUY THE WINE!

RECIPES:

Lasagna

Author: All Recipes

Lasagna

Wine pairing: Canyon Road Cabernet Sauvignon

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Serves: 6 Prep Time: 30 mins Cook Time: 2 hours 30 minutes

INGREDIENTS:

  • 1 pound sweet Italian sausage
  • ¾ pound lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • ½ cup water
  • 2 tablespoons white sugar
  • 1 ½ teaspoons dried basil leaves
  • ½ teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 ½ teaspoons salt, divided, or to taste
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 noodles lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ¾ pound mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese

INSTRUCTIONS:

Step 1:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Step 2:

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.

Step 3:

Preheat oven to 375 degrees F (190 degrees C).

Step 4:

To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, spray foil with cooking spray.

Step 5:

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Pork Tenderloin

Author: Sweet C's Recipes

Pork Tenderloin

Wine Pairing: Stimson Cabernet Sauvignon 

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Serves: 4 Prep Time: 5 mins Cook Time: 25 mins Rest Time: 5 mins

INGREDIENTS:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp celtic sea salt and fresh cracked pepper
  • 2 lb pork tenderloin, optional: pre-marinate pork before cooking
  • 4 tbsp butter, sliced into 4-6 pats
  • 2 tbsp diced garlic
  • 1 tsp dried basil*
  • 1 tsp dried oregano*
  • 1 tsp dried thyme*
  • 1 tsp dried parsley*
  • 1/2 tsp dried sage*

*OR 2 tbsp Italian Herb Seasoning Blend

INSTRUCTIONS:

Step 1:

Preheat oven to 350 and line baking sheet with aluminium foil. In a small bowl, combine all the herbs. Set aside.

Step 2:

Generously season meat with salt and pepper.

Step 3:

In a large pan, heat oil until simmering. Add meat to pan and cook on all sides until golden brown. Transfer to baking sheet and coat with herb mix and top with pats of butter.

Step 4:

Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.) When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.

Step 5:

Slice against the grain and serve immediately.

Kielbasa Skillet

Author: Taste of Home

Skillet

Wine Pairing: The Path Cabernet Sauvignon 

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Serves: 6 Prep Time: 20 mins Cook Time: 40 mins

INGREDIENTS:

  • 6 bacon strips
  • 4 medium potatoes, thinly sliced
  • 3 cups broccoli florets
  • 3 medium carrots, thinly sliced
  • 1 medium onion, chopped
  • ½ cup thinly sliced celery
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound fully cooked Polish sausage

INSTRUCTIONS:

Step 1:

In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings.

Step 2:

Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper.

Step 3:

Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

Braised Short Ribs

Author: Bon Appetit

Braised Ribs

Wine pairing: Chronic Cellars Sir Real Cabernet Sauvignon 2018

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Serves: 6 Prep Time: 10 mins Cook Time: 3 hours

INGREDIENTS:

  • 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 750 ml bottle dry red wine (try Santa Rita Heroes Cabernet Sauvignon)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low-salt beef stock

INSTRUCTIONS:

Step 1:

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Step 2:

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Step 3:

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

2020

August's Recipes (Volume 38) BBQ Refreshing Whites

July's Recipes (Volume 37) BBQ Worthy Reds

June's Recipes (Volume 36) Rose

May's Recipes (Volume 35) Spring Sauvignon Blanc

April's Recipes (Volume 34) Marvelous Malbecs 

March's Recipes (Volume 33) National Noodle Month

February's Recipes (Volume 32) Comfort Food Pairings

January's Recipes (Volume 31) Cabernet Sauvignon

2019

November's Recipes (Volume 30) Big Reds

October's Recipes (Volume 29) BC Harvest

September's Recipes (Volume 28) French Wines

August's Recipes (Volume 27) Refreshing Whites

July's Recipes (Volume 26) BBQ Reds

June's Recipes (Volume 25) Rose

May's Recipes (Volume 24) Sauvignon Blanc

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot

2018

November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot

2017

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc