The other grape, one of the parents (along with Sauvignon Blanc) of the superstar known as Cab Sauv, has largely been forgotten. Among the masses whom indulge in the ever popular oak & berry clichés many of these superstars have become, the parents of these pop icons have gone largely unnoticed, unacknowledged, and unappreciated. There needs to be a renaissance. The warm characteristics Cabernet Franc exude - plum, spice & tobacco, coupled with the earthy floral aspects of

herbs and even violets should put it as a frontrunner to grace your holiday table. Paired with rich meaty stews, braised lamb dishes & roasts of all kinds, a bottle of Cabernet Franc, like dear old mom & dad, should be savored and appreciated, and what a better time, than at family get-together's this fall & winter. A warm stew, a glass of Franc, and looking out a window over a cold winter’s day with family as the fire crackles. This is true comfort food & wine.

Ingredients:

3 lbs. beef trimmed & cubed 2"
1c flour
4 T butter
2 T kosher salt
1 T black pepper
1 T paprika
2 onions large dice
3 carrots coin cut
3 lbs. Yukon gold potatoes cut into quarters
1 qt mushrooms quartered

5 bay leaves
7 roma tomatoes large dice
1 gallon beef stock
1 c. bacon, cooked, drained & crumbled
3 T parsley chopped
3 T kosher salt
2 T black pepper
1 T white pepper
1 t allspice
1 bottle red wine

Procedure:

Melt butter in large skillet over medium heat. Coat beef cubes in flour with salt, pepper & paprika. Brown beef cubes on all sides in skillet & set aside. Deglaze skillet with half the wine to release bits of flavor from the pan, reduce by 50%. In large oven proof pot, gently cook carrot, celery, onion & mushroom over medium heat until softened. Add remaining wine & reduce by 50%. Add stock, potatoes & tomatoes & bring to a boil. Turn off heat, add beef & remaining ingredients. Cover tightly & cook for about 3 hours in a 325F oven or in a slow cooker or dutch oven until meat is fork tender & sauce is thickened slightly. Check seasonings & serve warm w/ crusty breads.

Recipe By: Ty Turner, Executive Chef, Garre Winery, Livermore, California