Slipping into Fall

As we slip into the fall season, (and I do mean slip as the weather patterns have been completely unpredictable), my attention turns to Cabernet Sauvignon. This varietal seems to be one of the most popular, but alas is also is perhaps the most intimidating. Since Cabernet has been proclaimed 'king', it is no wonder that many are left with a knot in their stomach when faced with the challenge of purchasing a Cabernet for a business dinner or while perusing the wine list while your boss looks on, or even as you consider what to pair with the juicy rib-eye steak for dinner. So many Cabernet's come with impossible price tags, and while they may be wonderful, so, too are many of the more reasonably priced wines. As we head into the Fall, and the weather cools, meals become a bit heavier with thicker sauces and heartier soups and I can't help but to think of Kirsten's Shepherd's Pie recipe (see below), which is truly a dish that embodies all that is British (i.e. the damp, the cold, wet, weather, the warm, filling, comfort food.) As we move away from the lighter crisp wines of summer and sunlight I like to think about pulling out the 'big guns' to savor with my meals. But there is no need for you to pale with fear as you ponder the price of getting a really good Cab...something that you will be proud to present to even the most discerning palate of your friends or business associates. Nor do you have to think about taking out a second mortgage to pay for it all...you don't really have to! Napa and Sonoma are great and obvious choices for selecting a Cabernet, and right now it is a buyers market. But there are also other regions to look to for great Cab's at great prices...for instance, Paso Robles has been producing some great Cabernet's that are accessible and affordable. There are so many great Cab's being produced today and so many appellations each with their own distinguishing characteristics...Napa and Sonoma. If I were to mention some of my all time favorite Cabernet's, the list would include, Chimney Rock, Spottswoode, Whitehall Lane, Silver Oak (Alexander Valley), Robert Young, and I could go on and on! But what I have put below is a list of great Cab's that are accessible and also affordable. Oh, and any one of them would be a perfect match with Kirsten's Shepherd's Pie recipe!!!

Paso Robles:

2004 Summerwood Cabernet Sauvignon $34.00
The palate is that of black current and cedar with a balance of tannins.



2006 Eberle Estate Cabernet Sauvignon $34.00
Exhibits lush black current and dark cherry with a hint of mocha.


Napa:

2006 Whitehall Lane Napa Valley Cabernet Sauvignon $40.00
Soft aromas of cherry, plum and vanilla...blackberry and toasted oak finish.

2006 St. Clement Cabernet Sauvignon Napa Valley $36.00
Aromas of black cherry, bittersweet chocolate, clove and pepper.

Sonoma:

2006 Jordan Cabernet Sauvignon Alexander Valley $52.00
Concentrated blackberry fruit with aromas of blueberry and cassis.

2006 Hanna Alexander Valley Cabernet Sauvignon $34.00
Notes of current, blackberry jam and dried cranberry with smooth finish.



SHEPHERD’S PIE
(serves 6, unless you are feeding teenagers, then it only serves 4)

3 T oil
2 medium onions - finely chopped
2 garlic cloves - finely chopped
1 1/2 lb ground lamb (beef can be used but lamb tastes better!)
1 - 6oz can tomato paste
2 beef bouillion cubes
1 heaped T flour
1 cup white wine
1/2 cup water
salt
fresh ground black pepper
1/2 t tarragon
3 large potatoes - peeled
3 oz butter
1 cup milk
1/2 cup cooked corn (not authentic but good and colourful!)
2 T parmesan cheese

Preheat oven to 350
Heat the oil in a large frying pan over low heat. Add onion and garlic and cook until soft. Turn up the heat and add the meat, stirring until it is well browned. Drain off fat and add tomato paste, bouillion cubes and flour. Mix well and cook a minute then add wine and water. Season with salt and pepper and tarrgon. Simmer gently for 15 minutes.
Meanwhile cook & mash the potatoes, add butter and milk and season with salt and pepper.
Pu the meat mixture in a large well greased baking dish. Spread corn over meat and mashed potatoes on top so that meat and corn are covered. Sprinkle the cheese on top and bake uncovered for 35 minutes.
Place under the broiler for a few minutes to brown the top and serve.
This is especially good with mango chutney on the side!