Though the Carignane name rarely appears on a wine label and the grape is grown in quantity only in France, Spain, Israel and California, it is responsible for more red wine than any grape variety in the world other than Grenache. In its native France, there are nearly a half million acres planted in such regions as the Midi, the Côtes de Provence and the Côtes-du-Rhône.

In California, it is used primarily for blending. However, wines produced from older vines grown on hillside vineyards with a minimum of irrigation, can be excellent and long lived and deserve to carry the Carignane name on the label. The wines are generally dry and range from medium to full-bodied. They have lots of "life" to them, are recommended with fuller-bodied foods and are best served at cool room or cellar temperature.

Camille says... Worcestershire sauce and peppercorns combine to make a piquant wine marinade for flank steaks, created to pair with Carignane. Since most of the preparation is done the day before serving, the last-minute cooking is simple. It makes a great holiday meal when served with roasted sweet potatoes, Brussels sprouts with orange peel and a tossed green salad with beets and walnuts. A cranberry-apple tart makes a festive finale.

1/2 cup Dijon mustard
1/4 cup dry red wine
2 Tbsp. crème fraiche or heavy whipping cream
1/2 tsp. Worcestershire sauce
2 tsp. crumbled dried rosemary
1 tsp. crushed green or black peppercorns
2 flank steaks, 1 1/4 to 1 1/3 lb. each
4 or 5 sprigs of fresh rosemary

Preparation

In a small mixing bowl, combine Dijon mustard, wine, crème fraiche, Worcestershire sauce, rosemary and peppercorns. Brush flank steaks with mustard mixture until generously coated. Place in a glass dish with sides, cover lightly with plastic wrap and refrigerate at least 5 hours or overnight. Bring to room temperature 45 minutes before cooking. Place on preheated broiler pan coated with nonstick spray. Broil 6 to 8 minutes per side, or until pink and medium-rare when tested with a sharp knife in thickest section. Remove from broiler and place on serving platter. Let rest several minutes before cutting on the diagonal against the grain in 1/4-inch thick slices. Garnish with rosemary sprigs. Serve immediately.

Place on preheated broiler pan coated with nonstick spray. Broil 6 to 8 minutes per side, or until pink and medium-rare when tested with a sharp knife in thickest section. Remove from broiler and place on serving platter. Let rest several minutes before cutting on the diagonal against the grain in 1/4-inch thick slices. Garnish with rosemary sprigs. Serve immediately.

Preparation time: 15 minutes .

Cooking time: 16 minutes .

Makes 4 servings.

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