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We've met some new friends...

Jim Sullivan
 
October 16, 2015 | Food & Wine | Jim Sullivan

We've met some new friends...

It's always a great day when you meet some new friends who are as passionate about their product as we are about our wines. Ed Diaz, CEO of Best Filet Mignon, Inc. and Phil Horn, his Executive Chef, are our new friends and it's our pleasure to introduce them to you.  I sent them three bottles of our wine, Il Barone Cabernet Sauvignon, a Zinfandel from the Russian River Valley that we call, "Zingaro" and our Napa Valley Merlot for them to create quick and simple to prepare recipies to pair with our wines. Below, Phil describes the Filet Mignon/Cabernet Sauvignon experience. And later on, I sat down with Castello di Amorosa's sommelier, Mary Davidek to learn more about more about Cabernet Sauvignon and elegant food and wine pairing.
 
 

Meet Best Filet Mignon's Executive Chef,  Phil Horn 

 

Here's Phil:

"Whether you are an aficionado or a quality flavor-craver, the king of steaks is the filet mignon because of its decadently rich, smooth, mild flavor and super savory, buttery texture. As a lifetime beef enthusiast, I love my filet mignon with nothing added (i.e. bacon, etc) and I love how it pairs with fine wine.

What you serve alongside filet mignon is what enhances the delights that your palate will experience upon tasting and ultimately bring out the earthy notes of the meat.  For example, I really enjoy pan-roasted carrots in a butter sauce along with savory mashed potatoes.

Il Barone paired with a nice cut of beef from Best Filet Mignon 

 

When it comes to pairing a wine for this dish, I recommend a wine that compliments filet mignon's more subtle flavors. Wines with dark fruit, elegant balance, and structure seem to work best. That said, I strongly recommend Cabernet Sauvignon, and particularly the Il Barone 2012 from Castello di Amorosa grown in California’s Napa Valley.

Filet mignon with sauted mushrooms and onions

 

The ripe, refined tannins framed in the generous body of the wine coupled with its hints of tobacco serve as a complement to the dish, without overpowering the flavor of the meat. This provides a wonderful balance due to the wine’s acidity and alcohol levels. Whatever is chosen to serve alongside the dish guarantees a simple, elegant, and delicious dining experience for your guests.”

 

Mary Davidek gives us a primer on Cabernet Sauvignon:

“Cabernet Sauvignon is one of the world's most widely grown and recognized red wine grapes,” said Mary Davidek. ”Cab is grown in every major wine producing region covering a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. However, with a near perfect Mediterranean climate combined with rich soil ranging from rocky to alluvial--Cabernet Sauvignon reigns as Napa Valley’s king of grapes.

A Cabernet Sauvignon block 7 at the Castello

Mary Davidek, sommelier

 

Cabernet Sauvignon is an interesting study—thick skin, small, tightly clustered, darkly pigmented purple-black berries. Cabernet also has a higher ratio of skin and seeds (tannins) to pulp (juice) which contributes to the wine's aging potential and typically leads to oft used descriptors; i.e. big, intense, bold....

Cabernet Sauvignon is a powerful wine and can be quite tannic when young, just the qualities to make it an ideal match for foods that are rich and packed with flavor. Cabernet Sauvignon tends to pair best with meat dishes as fats and proteins tend to soften the tannins of Cabernet Sauvignon.

It does not take a connoisseur to savor the sheer bliss of Cabernet Sauvignon paired with a char-grilled Filet Mignon. When showcasing a special bottle, remember, keep it simple. Cab + a great steak = pairing perfection!”

It does not take a connoisseur to savor the sheer bliss of Cabernet Sauvignon paired with a char-grilled Filet Mignon. When showcasing a special bottle, remember, keep it simple. Cab + a great steak = pairing perfection!”

What's next:

Stay tuned to this blog as www.BestFiletMignon.com will soon be delivering cooking videos exclusively to Castello di Amorosa subscribers that will teach you how to make easy, impressive meals that pair wonderfully with our wines. Can you guess which wine they’ll be pouring first?

 

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Joy
@ Jan 7, 2016 at 8:44 AM
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