Carnivor Cabernet Sauvignon

Product Description

The latest from Gallo Family Vineyards is Carnivor California Cabernet Sauvignon. Made using grapes from select Lodi vineyards, the wine was blended with some Petite Syrah for deep color and structure and Merlot for some finesse while maintaining the structure and character of the Cabernet. This is a big wine, with a big personality.

Carnivor Cabernet Sauvignon is a deep dense blackish-red color with an opaque core going out into a fine purplish-red to light violet rim definition with medium-high viscosity. There are powerfully pungent and very classic black fruit characteristics up front here with a nice basket of sweet crushed berry fruit, black ripe cherries, phenolic compounds, creme de cassis and earth-driven minerality. On the palate there are highly concentrated and almost chewy black currants, cherry, blackberry, marionberry jam and solid structure. The midpalate is ripe with oak-laden black fruit, licorice root and jammy berry compote, going into a very firm and almost heady finish that lingers with anise pastilles, violet drops and toasted oak for a full minute. Impressive indeed, although one is tempted to think this is actually a zinfandel-based wine.

Grower: Gallo Family Vineyards
Grape Variety: Cabernet Sauvignon / Petit Syrah / Merlot
Style: Bold and Powerful
Country: USA
Appellation: California
Vintage: 2016/17
Closure: CORK
Alcohol: 14% ABV
Bottle Size: 75cl

Grilled Steak with Apple Cider

Cooking Time: 00 hrs 55 mins (Approx.)
Number of Servings: 4

INGREDIENTS

45ml French shallot, thinly sliced
375ml Apple cider
60ml Veal stock
125ml Double cream
30ml Vegetable oil
15ml Butter
4 strip loin steaks, about 200g, 7oz each
Salt and freshly ground black pepper

1. In a saucepan, mix together the French shallot and the cider.
2. Cook over medium heat by simmering (not boiling) the cider for about 25 minutes or until it has reduced by one third.
3. Preheat the oven to 80°C (180°F).
4. Add the veal stock and cream to the reduced cider sauce.
5. Simmer for about 20 more minutes, stirring from time to time until the desired consistency is obtained.
6. Season with salt and pepper. Set aside and keep warm.
7. In a frying pan, heat the oil and butter over medium-high heat.
8. Season the steaks with salt and pepper.
9. When the butter foams, cook the steaks for 2 to 3 minutes on each side for rare doneness (or a few more minutes if desired).
10. Set the meat aside on 4 plates and keep warm for 2 to 3 minutes.
11. Serve with whipped potatoes and grilled asparagus.
12. Top generously with the reserved warm sauce.