2007-10-26
Kunde Estate Reserve Cabernet Sauvignon
Perfectly Paired with RoastedPrime Rib
There’s at least one in every family, a revered recipe that is so simple and so simply delicious that everyone loves it. For the Kunde clan that recipe is the one for Roasted Prime Rib with Thyme au Jus, and, says Marcia Kunde Mickelson, it is even better when the Kunde Reserve Cabernet Sauvignon is starred both as an ingredient and as the perfect wine to serve as a dinner companion.
“I’m a beef girl,” she admits, “and I think prime rib is a wonderful entrée to serve on a crisp fall evening. Of course, if the Reserve Cab is the wine used to make the au jus, dinner is just that much more special.” Winemaker Tim Bell almost waxes poetic with his comments about the Reserve Cabernet Sauvignon, particularly when he is talking about the 2003 vintage. “Big, ripe and rich in flavor,” he says. “The 2003 Reserve Cabernet Sauvignon is loaded with wonderful ripe berry and cassis aromatics that follow through to full blown flavors of luscious blackberries, spice and chocolate. Its velvety soft tannins enhance the wine’s structure, complexity and elegant finish.”
The grapes for this special wine were hand selected from the highest hillside blocks in the estate vineyards picked over a three-week period from late September to mid-October. The unusual blend is 84% Cabernet Sauvignon, 10% Malbec and 6% Petit Verdot. Both the Petit Verdot and Malbec contribute deep color and body with berry fresh essences. Pour a glass of the Reserve Cab and set it beside a generous serving of the roast prime rib and Tim will be a happy diner.
For a preview of this elegant wine, Tim and Marcia both suggest you step into the tasting room at Kunde Estate Winery, 9825 Highway 12, Kenwood and let the servers introduce you to this deliciously rich wine. Close your eyes as you sip and imagine that you are about to sink a fork into a thick, succulent slice of prime rib and you’ll want to put the recipe in your family collection for more enjoyment in the future.
ROASTED PRIME RIB WITH THYME AU JUS
This is a wonderfully easy recipe and is such a flavorful au jus sauce. Serve with mashed potatoes for a great side dish.
Ingredients:
• 1 bone-in prime rib roast, 6 to 7 pounds
• 8 cloves of garlic, thinly sliced
• Salt and coarsely ground black pepper
• 2 cups Kunde Estate Cabernet Sauvignon
• 4 cups of beef stock
• 1 Tbsp. chopped fresh thyme leaves
Preparation:
30 minutes before roasting the prime rib, remove the meat from the refrigerator and bring to room temperature. Pre-heat the oven to 350 degrees. Make small slits all over the prime rib and fill with garlic slices. Season with salt and pepper and cook to desired temperature.
Remove the roast from the pan and tent with foil to keep the meat warm.
Place the roasting pan on stove-top (two burners) on high heat. Add the wine to the pan drippings and cook until reduced. Add the stock and cook until reduced by half. Whisk in the thyme and season to taste.
Slice meat and serve with thyme au jus.
Serve with:
2003 Reserve Cabernet Sauvignon
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