JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Turkey. A bold, structured Cabernet Sauvignon with powerful tannins, excellent body and defined blackcurrant, cedar, tobacco and pepper notes on the palate.

Remove the bottle from refrigeration (if chilled) and allow it to sit at cellar-to-room temperature (16–18°C / 60–65°F) for 30–45 minutes so the structure and aromas open.

Temper and open

If the wine is young and bold (as many Sarafin Cabernets are), decant the bottle for 45–90 minutes to soften tannins and let blackcurrant, cedar and tertiary notes develop. For mature bottles, decant briefly (10–20 minutes) to separate sediment and gently open the bouquet.

Decant (optional)

Pour into large red-wine glasses and serve at 16–18°C (60–65°F). Avoid serving too warm; cool slightly if necessary by placing bottle in a bucket with a few ice cubes for 2–3 minutes.

Serve temperature

Set out large red-wine glasses so each guest has space to swirl. Use a decanter if you decanted.

Arrange the cheese, cured meats, dark chocolate, bread and nuts on a board. Offer a small dish of freshly ground black pepper to sprinkle over cheese or steak bites; the pepper will echo the peppery notes on the palate.

When pouring, fill glasses to the widest part (about one-third full) to allow aromas to concentrate. Encourage guests to swirl, nose and sip slowly to appreciate structure, blackcurrant and cedar aromas, then note tobacco/pepper finish.

Remove steaks from the refrigerator 30–45 minutes before cooking so they come close to room temperature; this ensures even cooking.

Bring steak to room temperature

Pat steaks dry with paper towel. Rub both sides with olive oil, then season generously with kosher salt and freshly ground black pepper.

Season

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs olive oil, then place steaks in the pan. For a 1-inch steak: sear 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness). Do not move the steak while searing to build a brown crust.

Sear

During the last 1–2 minutes of cooking, reduce heat to medium, add unsalted butter, crushed garlic and fresh thyme/rosemary. Tilt the pan and spoon the melted butter over the steak repeatedly (baste) for flavor and sheen.

Finish with butter and aromatics

Transfer steaks to a cutting board and rest loosely tented with foil for 5–8 minutes. Resting lets juices redistribute and preserves a tender texture that stands up to the wine's tannins.

Rest

Slice steaks against the grain into 1/4–1/2-inch slices. Arrange on a warmed plate or cutting board. Optionally sprinkle a little fresh cracked pepper over slices. Serve alongside poured glasses of Doluca Sarafin Cabernet Sauvignon.

Slice and serve

Doluca Sarafin Cabernet Sauvignon (or similar bold Cabernet)

Large red-wine glasses

Decanter (optional)

Aged hard cheese (Manchego, aged cheddar or Parmigiano—cut into slices)

Cured meats (slices of salami, prosciutto)

Dark chocolate (70% cocoa), broken into pieces

Fresh crusty bread or toasted baguette slices

Black pepper (freshly ground)

Roasted walnuts or almonds (optional)

Beef ribeye or sirloin steak (1–1.25 in / 2.5–3 cm thick)

Kosher salt

Olive oil

Unsalted butter

Garlic cloves (crushed)

Fresh thyme or rosemary (optional)

Doluca Sarafin Cabernet Sauvignon

Make Doluca Sarafin Cabernet Sauvignon Recipe in just 1h 15m. Turkey. A bold, structured Cabernet Sauvignon with powerful tannins, excellent body and defined blackcurrant, cedar, tobacco and pepper notes on the palate.

Doluca Sarafin Cabernet Sauvignon

Descriptors

Tasting Notes

Food Pairings

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