July Wine Highlight: Estate Cabernet Franc

The July Wine Highlight is our Estate Cabernet Franc. Through the month of July, online orders of Cabernet Franc will receive:

  • 10% off half cases (6 or more bottles)
  • 15% off cases (12 or more bottles)

Laurel Gray’s Cabernet Franc is rich with dark berry flavors including cherry, strawberry and tangy raspberry. This double gold award-winning wine pairs well with seared tuna, pork dishes, heavy pastas and even milk chocolate desserts.

Listen to the complete pairing notes for our Cabernet Franc:


For a dinner that’s sure to impress, pair this wine with this delicious duck recipe.

Duck Breast with Red Wine and Cherry Reduction

Ingredients:

  • 4 boneless duck breasts
  • Kosher salt and freshly ground black pepper
  • 1 large or 2 small shallots, minced
  • 1/4 cup Laurel Gray Cabernet Franc or another dry red wine
  • 1/3 cup freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 1/2 cup pitted frozen black cherries, thawed
  • 1/4 cup sugar

Directions:

Preheat the oven to 400 degrees F.

Chop cherries and add sugar, allowing to sit until sugar is dissolved.

Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes an x-pattern). Season both sides of the duck breasts with salt and pepper. In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes.

Place the seared duck breasts in a baking dish skin side up, and put in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.

Meanwhile, pour off most excess fat from skillet and place it back on the stovetop over medium heat. Add the shallots and sauté until translucent. Deglaze with wine and orange juice. Scrape up any brown bits on the bottom of the pan as you add the liquids.

Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook

Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!

I like to serve this dish with roasted asparagus, and garlic mashed potatoes.

This meal is accompanied perfectly by our Cabernet Franc. Delicious for an elegant evening or holiday dinner.

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