Wine

Cabernet Sauvignon and Meatloaf

by:
March 12, 2010
3 Comments

This week, Sasha recommends a big but balanced Ex-Libris Cabernet Sauvignon from Washington to complement the zesty recipes entered in the Your Best Meatloaf contest. Happily, she was able to take advantage of the unseasonably pleasant weather in New York to film this week's video outside! Wasn't it just last week that she was attempting to channel springtime through a Sauvignon Blanc? It must have worked!

For a 10% discount on this and other wines at Bottlerocketwine.com, enter this promotional code at checkout through the end of March: 52MAR10. Don't forget to check out Sasha's website, Spin The Bottle, for more great tips on wine.

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3 Comments

Ghost P.
Ghost P. May 4, 2010
Indeed, a good Cab is a great pairing with any meatloaf, or for that matter other Italian foods. Pizza and pasta – really anything with red sauce – in my opinion doesn’t quite “come alive” until paired with wine. Here at Ghost Pines we pair our Cabernet Sauvignon: the acidity in the Cab and the acidity in the tomatoes work to soften each other, and the wine’s sweetness brings out the sauce’s fruity undertaste. For something really special try topping pizza with gorgonzola, which pairs fantastically with Bordeaux varietals, and really “gourmet”-ifies a good pizza.
 
spinthebottleny
spinthebottleny March 12, 2010
Yep, it's the 06.
 
dymnyno
dymnyno March 12, 2010
What vintage is the wine? RP gave the 06 87 points.