Paso Robles Wine Club Food Pairing: L'Aventure ~ 2015 Optimus

 Photo from Daube de Boeuf Provencale © Snap and Stir

Despite 2015 being a difficult and cold year:-30% of the Cabernet Sauvignon crop was lost due to shatter- the grape quality was not slightly affected, rather improved. This is a characteristically 'big' wine. A blend of  60% Syrah, 21% Cabernet Sauvignon, 19% Petit Verdot.

The Syrah stands bold, spicy and strong yet balanced out by a fruity Cabernet Sauvignon. Tannins offer themselves as a silky backdrop to the complexity and spice of the wine's composition.  The added advantage being that it is neither finned nor filtered after the fourteen-month oak ageing means it keeps developing in the bottle, possibly through to 2027! Depending on when you taste it, the tertiary aromas will have developed into pronounced hints of caramel and vanilla, adding more yet more 'layers' to immerse yourself into.

Try it with a Daube de Boeuf Provençale- a traditional French braised beef stew in red wine. Be sure to use some of it in the recipe to enhance the flavor of both the wine and the resulting dish. 

Fine wines go even better with fine cheeses. This wine offers  a chance to bring out that stinky cheese you've been saving up. If not, find cheese with a bit of maturity to them, ones that the crystals have compacted nicely. If a novice at cheese, try a basic cheese board with something blue, something matured/hard, and something creamy.

Tip: When pairing wine from the Paso Robles Wine Club, try to match a dish with its regional style. Wines modeled from traditional European styles might call for a bit of research, but it is worth the result. Also, once you find a recipe that calls for wine-use the wine you intend to serve. It will lend its favorable characteristics and make pairing much easier.