Pairing
Here's a beautiful fall salad from Janie's vineyard kitchen that pairs nicely with our 2007 Cabernet. This dish has depth of flavor from slow-braised artichokes, a subtle nutty taste from fresh garbanzo and pinto beans, and a peppery bite from arugula. It's a wonderful match for our robust red and the perfect recipe to try on one of those long, lazy holidays. Fill your glass with wine, and enjoy!
Baby Artichoke, Tuna and Fresh Three Bean Salad
Braise fresh baby artichokes over high heat using a generous amount of olive oil. Add white wine, lemon juice, fresh garlic, thyme and marjoram then lower to a slow simmer. Cook 30-40 minutes until tender, adding more chicken stock as needed. Meanwhile, simmer fresh pinto and garbanzo beans in chicken stock with more fresh garlic, thyme and marjoram. Drain when beans are done. Next, boil French string beans in water for 5 minutes. Drain, salt, and add a dash of sherry vinegar while warm. Combine all beans with the artichokes and reduced liquid. Let this mixture rest at room temperature and just before serving, toss with arugula, Tonno Tuna and parmesan cheese.
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