Cabernet Sauvignon is the world's most acclaimed red wine grape and, more than any other, has put California on the international wine map. This tiny black grape was imported in the 1880s from the famed Bordeaux region of France. Its popularity in Bordeaux was due to its late budding, an advantage in those areas prone to spring frosts like much of Bordeaux and the floor of the Napa Valley. California vintners initially appreciated the grape for its crispness, intensity of color as well as its rich complexity of aromas and flavors. Eventually, it became the preferred red wine grape in California. The best growing areas include the cooler, northern counties of Napa, Sonoma and Mendocino, as well as cool sites along the coastal zones of Santa Cruz, Santa Clara and Santa Barbara counties.

Almost every California winery offers a Cabernet Sauvignon in its line and some also produce a rosé or a blanc de noir from this noble grape. As far as food pairings, the classic match for Cabernet Sauvignon is lamb dishes. Depending upon the fullness of the wine, most beef dishes, stews, game and Mediterranean foods will also pair nicely. Serve at cool room or cellar temperature.

Camille says... Boneless duck breasts with spices and herbs make an elegant main course. This recipe is simple to prepare and is delicious when served with red skin potatoes or steamed rice, sautéed baby carrots and green beans.

2 boneless duck breasts, 5 to 6 oz. each
Freshly ground nutmeg and black pepper
1 tbsp. + 2 tsp. unsalted butter
2 tsp. honey
3/4 cup chicken stock
1/2 cup dry red wine
1 small onion
1 medium clove garlic, minced
1 Tbsp. minced fresh rosemary or 3/4 tsp. dried, crumbled
Salt and freshly ground black pepper

Preparation

Preheat oven to 400°F. Season duck with nutmeg & pepper. Sear duck, skin-side down, in nonstick skillet over medium-high heat until browned. Place duck in roasting pan, skin-side up. Roast in oven 12 minutes, until juices run clear when meat is pierced with sharp knife.

Make sauce: melt butter in saucepan over low heat. Stir in honey. Cook until blended. Whisk in stock, wine, onion, garlic, rosemary salt and pepper. Increase heat and bring to low boil. Cook and reduce sauce until it starts to thicken and lightly coats a spoon, about 15 minutes. Keep warm.

When duck is done, remove from the oven and cool for several minutes. Remove duck skin and place breasts on warm serving plates. Spoon the sauce over the duck.

Preparation time: about 5 minutes

Cooking time: 15 to 20 minutes

This recipe is easily doubled. Makes 2 servings

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