MEDIA ARCHIVES & MUSING

Musing:

Recipes to Pair with Cain Cuvée — Spreads

About the Recipes

The whole purpose of the Cain Cuvée is to be a delicious, savory accompaniment to a tasty meal. To that end, Chef Matt Bennett (husband of our Vineyard Manager, Ashley Bennett) has come up with a wide range of flavorful recipes for spreads, grilled flatbreads, turnovers, and compound butters that illustrate the ways in which our Cain Cuvée can pair with your lunch or dinner.

spreads

Recipes to Pair with Cain Cuvée: White Bean Spread with Preserved Lemon and Fresh Herbs

White Bean Spread with Preserved Lemon and Fresh Herbs

—Pair with NV11 Cain Cuveé—

 

Ingredients

2 15oz cans cannellini beans, drained well
¼ cup chopped parsley
2 tablespoons chopped mint
2 tablespoons preserved lemon, rind only, chopped
¼ cup lemon juice
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions

Combine all ingredients in food processor and pulse to combine. Season to taste with lemon juice, salt, and pepper.

Recipes to Pair with Cain Cuvée: Muhammara

Muhammara

—Pair with NV12 Cain Cuveé—

Ingredients

1 cup toasted walnuts
1 cup crusty bread pieces
1 cup roasted red pepper pieces
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon Aleppo pepper
1 tablespoon lemon juice
2 tablespoons olive oil
2 tablespoons pomegranate molasses
1 tablespoon tomato paste

Directions

Place all ingredients in food processor and pulse into a chunky paste, stopping a few times to scrape down the sides of the processor bowl. Season to taste with salt, Aleppo pepper, and lemon juice.

Serve spread on grilled bread or as a dip for vegetables. Also an excellent accompaniment for grilled meats and vegetables.

Recipes to Pair with Cain Cuvée: Eggplant and Miso Dip

Eggplant and Miso Dip

—Pair with NV13 Cain Cuveé—

Ingredients

2 medium Italian eggplant
2 tablespoons red miso
1 tablespoon lemon juice
1 teaspoon honey

Directions

Roast whole eggplants in 350 degree oven until soft, 1.5 to 2 hours. Let cool.
Scoop eggplant flesh from skin and drain in colander, pressing out excess liquid.
Combine eggplant flesh, miso, lemon juice, and honey in food processor.
Season to taste with salt and pepper.

 

Chef Matt has been cooking for the wine industry in the Napa Valley for almost 20 years. Be it an intricate food and wine pairing meal, a walk around wine release party, or cooking lunch for hungry workers during harvest time, Matt thrives on the power wine and food have to bring people together. When he’s not cooking, you’ll find Matt enjoying time with his wife and daughters at their home in rural Napa County, or perhaps exploring a new fishing destination.