The Meal continued from page 54 The Wines continued from page 56
of them had a different favourite, depending on their own palate.
242g / 1 c. chanterelle( or any other favourite fall mushroom) 15g / 1 tbsp olive oil 5g / 1 tsp butter Salt and pepper to taste
Heat oil and butter on medium-high. Once the butter starts to foam, add chanterelles and sauté for 2 – 3 minutes. Place in a 400 º F oven until moisture has evaporated and mushrooms start to caramelize. Season and serve warm.
Roasted Butternut Squash 484g / 2 c. butternut squash, peeled and diced 121g / 1 / 2 c. pistachios 15g / 1 tbsp brown sugar 5g / 1 tsp butter 45g / 3 tbsp olive oil Salt and pepper to taste
Sauté the squash in oil and butter for 5 minutes on medium heat. Season with salt and pepper and add sugar and pistachios. Place in a 400 º F oven for approximately 30 minutes, until fork tender.
RUBICON ESTATE 2005 CASK CABERNET SAUVIGNON NAPA VALLEY, $ 159.99
When we discovered how well this fish recipe paired with Napa Cabs, we went a step further and paired it with Rubicon Estate’ s exceptional 2005 CASK Cabernet. When you put your nose to this wine, you can tell you are in the company of a real artistic accomplishment.
We knew that CASK pairs well with red meat, but this match breaks all the rules. The intensity in this dish holds up to this incredibly complex food wine. Our conclusion: You can pair a big Napa Cabernet with white fish and vegetables when you remember to always be mindful of the entire meal— not just the protein, but the sauces, marinade, and sides— when considering your wine pairing. �
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