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… Infusing herbs in wine in a covered jar adds a great variety of seasoning potential to a cook's repertoire. With this salad, add hot canellini bean soup, a favorite main dish pasta and a fruit tart for dessert to complete a splendid Italian-style menu.

Salad Ingredients:

1/2 cup Basil-Chive Cabernet Sauvignon (recipe below)
3 Tb sp olive oil, or more to taste 2 medium cloves garlic, mashed 8 medium fresh Italian plum tomatoes, quartered lengthwise
1 small sweet (red or Spanish) onion, coarsely chopped
1/2 pound day-old crusty Italian bread loaf, cut into bite-size cubes
Salt and freshly ground black pepper to taste Fresh basil leaves

Herbed Wine Ingredients:

4 sprigs fresh basil leaves
1/3 cup snipped chives
2 sprigs fresh Italian parsley
1 1/2 cups Cabernet Sauvignon

Preparation

Make the herbed wine: Put herbs in a pint jar. Pour wine over herbs and cover the jar. Store in a cool, dry, dark place for a minimum of 10 days. Taste for flavor strength. Wine may be kept longer. Makes 11/2 cups. Recipe may be doubled

Make the salad: Blend herbed wine, oil and garlic in a 1-cup glass measuring cup. In a medium bowl, combine tomatoes and onions, add wine dressing while stirring. Just before serving, toss in bread cubes. Season with salt and pepper and garnish with basil leaves.

Makes 6 to 8 servings.

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