Name: Hestias Cabernet Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 1 unit bottle Cabernet Sauvignon (750 ml); 30 minutes decanting time (optional); 4 servings served with: grilled ribeye or braised short ribs; 4 unit room-temperature glassware (red wine glasses); 1 cups Cabernet Sauvignon; 1 cups beef or veal stock; 2 tbs unsalted butter; 1 unit shallot, finely chopped; 1 unit garlic clove, smashed; 2 sprigs fresh thyme; 1 tsp brown sugar or honey; 1 tsp salt; 1 tsp freshly ground black pepper

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Cabernet is a red wine that’s bold, savory, and full-bodied, with flavors of black cherry, currant, and cedar. It pairs well with rich meats.

Choose a full-bodied Cabernet Sauvignon (750 ml). Inspect the bottle for proper storage signs (cork intact, no leakage). Let the wine stand upright for 15–30 minutes if it has been stored horizontally to allow any sediment to settle to the bottom.

Select & Inspect

Cabernet is best served slightly below room temperature, about 60–65°F (15–18°C). If chilled, remove from the fridge 20–30 minutes before serving. If too warm, place in a cool spot for 10–15 minutes.

Bring to Serving Temperature

Carefully uncork the bottle. Inspect the aroma briefly. For younger, bold Cabernets, decant for 30–60 minutes to open aromas of black cherry, currant and cedar. For older wines with sediment, decant gently and stop when you reach sediment.

Open & Decant (optional)

Use large-bowled red wine glasses to concentrate aromas. Pour 4–6 ounces (120–180 ml) per serving. Hold the glass by the stem and swirl briefly to release aromas before tasting.

Glassware & Pouring

Smell: expect black cherry, currant, cedar, oak, and hints of tobacco. Taste: full-bodied with firm tannins and savory finish. Serve with rich meats such as grilled ribeye, braised short ribs, or lamb. Use the optional Cabernet reduction sauce for an elevated match.

Tasting Notes & Pairing

Finely chop 1 shallot and smash 1 garlic clove. Measure 1 cup Cabernet and 1 cup beef or veal stock. Have 2 tbs unsalted butter, 1 tsp brown sugar (or honey), 2 sprigs fresh thyme, 1 tsp salt, and 1 tsp freshly ground black pepper ready.

Prepare Ingredients

In a medium saucepan over medium heat, melt 1 tbs of the butter. Add the finely chopped shallot and sweat, stirring, until translucent and soft, about 2–3 minutes. Add the smashed garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Sweat Aromatics

Pour in 1 cup Cabernet Sauvignon to deglaze the pan, scraping up any browned bits. Add the 2 sprigs of thyme. Bring to a simmer and reduce the wine by about half, approximately 8–12 minutes, until slightly syrupy and aromatic.

Deglaze & Reduce

Add 1 cup beef or veal stock and continue to simmer until the liquid is reduced by about two-thirds and coats the back of a spoon, approximately another 10–15 minutes. Taste and adjust reduction time to reach desired body and intensity.

Add Stock & Finish Reducing

Remove thyme sprigs and discard. Off the heat, whisk in the remaining 1 tbs unsalted butter to give the sauce a glossy finish. Stir in 1 tsp brown sugar (or honey) to balance acidity. Season with 1 tsp salt and 1 tsp freshly ground black pepper, then taste and adjust seasoning as needed.

Mount with Butter & Season

Keep the sauce warm and spoon over grilled or roasted rich meats (ribeye, short ribs, lamb) just before serving. Makes enough for about 4 servings.

Serve

bottle Cabernet Sauvignon (750 ml)

decanting time (optional)

served with: grilled ribeye or braised short ribs

room-temperature glassware (red wine glasses)

Cabernet Sauvignon

beef or veal stock

unsalted butter

shallot, finely chopped

garlic clove, smashed

fresh thyme

brown sugar or honey

salt

freshly ground black pepper

Cabernet

Domaine Chevillon

Sylvain Pataille, Marsannay

Jolie Laide, Gamay / Cabernet Franc Blend, El Dorado, Ca

Berthaut – Gerbet, Fixin

Bruno Clair

Les Charmois ler Cru, Saint – Aubin 2022

Paul Pillot

Make Cabernet Recipe in just 1h . Cabernet is a red wine that’s bold, savory, and full-bodied, with flavors of black cherry, currant, and cedar. It pairs well with rich meats.

Cabernet Recipe

Descriptors

Tasting Notes

Food Pairings

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