Cabernet Sauvignon

Classic Beef Stew with Flaky Cheddar Chive Scones

Most people have a soft spot for a good beef stew, the ultimate comfort dish on a cold night. This version will perfume your kitchen with the sweet scent of paprika and wine. On another occasion, try different vegetables, such as rutabagas, potatoes, or add chickpeas. Chances are you’ll devour a warm scone before you even get the stew to the table, but you’ll still have plenty of scones for dipping in the luscious sauce. If you’re pressed for time, serve the stew with egg noodles instead of the scones.

Roast Chicken with Meyer Lemon and Smoked Paprika

Spain’s aromatic pimentón de la Vera (smoked paprika) gives these succulent chicken thighs a deep, ruddy color as they roast on a bed of red onion and sliced Meyer lemon. You’ll want to serve every drop of the lemony, garlicky pan juices. The lemon slices can be eaten or not, as you prefer.

Lamb Osso Buco with Spring Peas and Mint

Ask your butcher to saw the lamb shanks in half crosswise to resemble the veal used for osso buco. Exposing the bone adds body to the sauce and makes it possible to enjoy the bone marrow. However, you can make the dish with whole lamb shanks, if you prefer.

Beef Rib Roast with Horseradish Ricotta Cream

A succulent rib roast served with peppery herbed ricotta cheese. Pair with California Cabernet Sauvignon or Merlot.

Roasted Duck Leg with Black Currant Sauce and Roasted Turnips

A tart, slightly sweet currant sauce complements and adds bright flavors to these crispy duck legs and roasted turnips.

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