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... This is a wonderful Father's Day Recipe. Serve it with grilled veggies and roasted potatoes. A fruit salad is a nice and easy dessert. This is perfect with Cabernet or if you'd like a lighter red wine, serve it with Sangiovese.

• 4 lamb loin chops, 8 oz each, 1 1/4 inch thick, trimmed
• 1/2 cup Cabernet
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp fresh lime juice
• 1 tbsp ginger preserves
• 2 medium cloves garlic, minced
• 1 tbsp and 2 tsp chopped fresh dill
• 2 tbsp chopped rosemary, or 1/4 tsp dried
• 1/2 tsp grated orange rind
• Salt and freshly ground black pepper

Preparation

Arrange chops in shallow glass dish. Combine wine with remaining ingredients except salt. Pour marinade over chops; turn to coat both sides. Cover and marinate at room temperature for 45 minutes, turning once. Preheat grill. Remove chops from marinade and drain. Place chops on grill 4 to 5 inches over hot coals and baste with marinade.

Cook, basting occasionally with marinade until meat is medium-rare, 5 to 8 minutes per side, turning once. Instant -read meat thermometer should register 145 degrees. Transfer lamb chops to heated platter. Sprinkle with salt to taste.

Makes 4 servings.

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