recipes to pair with Cain cuvée
compound butters
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 that illustrate the ways in which our Cain Cuvée can pair with your lunch or dinner.
About Compound Butters
Compound butters are a quick and easy way to add a wine-friendly sauce to many foods. Try on grilled meats, fish, potatoes, and vegetables.
Wrapped well, these butters will last up to two weeks in the refrigerator and several months in the freezer.
Smoked Paprika, Garlic, and Lemon Butter
—Pair with NV11 Cain Cuveé—
Smokey and lemony, this butter snaps the fruit forward in the NV11 while providing complementary dark undertones.
Ingredients
4 teaspoons smoked paprika
Zest of 2 lemons
2 cloves garlic
2 teaspoons sherry vinegar
1 ½ teaspoons kosher salt
½ pound unsalted butter
Directions
Mince garlic in food processor. Add remaining ingredients and process until well combined. Remove compound butter from food processor and form into cylinder, using parchment paper or plastic wrap. Refrigerate until hard.
Salsa Verde Butter
—Pair with NV12 Cain Cuveé—
This vibrant butter accentuates the herbal qualities of the NV12 while savory anchovy and caper help bring out the fruit characteristics.
Ingredients
1 cup parsley leaves, packed
1 teaspoon anchovy paste
1 tablespoon capers, drained and rinsed
1 clove garlic
1 teaspoon lemon juice
1 teaspoon red wine vinegar
½ teaspoon kosher salt
½ pound unsalted butter
Directions
In a food processor, mince garlic, then add parsley and process until well chopped. Add anchovy paste, capers, lemon juice, vinegar, and salt. Process until everything is well integrated. Add butter and process until well combined with other ingredients. Remove compound butter from food processor and form into cylinder, using parchment paper or plastic wrap. Refrigerate until hard.
Porcini Parmesan Butter
—Pair with NV13 Cain Cuveé—
Big and bold NV13 is a great match for earthy porcini and umami-rich Parmesan.
Ingredients
¾ cup Parmigiano Reggiano (Parmesan) cheese, shredded
1 tablespoon chopped shallot
4 teaspoons porcini mushroom powder
1 teaspoon kosher salt
1 tablespoon rice wine vinegar
1 tablespoon finely chopped chives
½ pound unsalted butter
Directions
Process Parmesan to a fine powder in food processor. Add shallots and pulse a few times to combine. Add remaining ingredients and process until well combined. Remove compound butter from food processor and form into cylinder, using parchment paper or plastic wrap. Refrigerate until hard.
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.