About the Recipes
The whole purpose of the Cain Cuvée is to be a delicious, savory accompaniment to a tasty meal. To that end, Chef Matt Bennett (husband of our Vineyard Manager, Ashley Bennett) has come up with a wide range of flavorful recipes for spreads, grilled flatbreads, turnovers, and compound butters that illustrate the ways in which our Cain Cuvée can pair with your lunch or dinner. Find the whole suite of recipes in the menu above.
Recipes on this page:
Grilled Flatbreads
Directions
Make your favorite pizza dough or buy a pound of fresh dough at the store. Separate into 3 5-6oz balls. Roll out to about 12” in diameter. Grill over medium heat about 4 minutes, turning once. Set aside to cool slightly.
Smoked Salmon, Roasted Potatoes, Capers, & Crème Fraiche
—Pair with NV11 Cain Cuveé—
Lively and fresh, the NV11 works well with the smoked fish, an unconventional pairing.
Ingredients
4 ounces hot smoked salmon, broken into pieces
4 ounces small gold potatoes
3 scallions, sliced
2 tablespoons crème fraiche
1 tablespoon capers
Olive oil
Salt and pepper to taste
Directions
Slice potatoes into ¼ inch coins. Toss with olive oil, salt, and pepper. Roast in 400 degree oven until slightly browned, about 10 minutes.
Brush grilled crust lightly with olive oil. Top with roasted potatoes, smoked salmon, and capers. Garnish with crème fraiche and scallions.
Goat Cheese and Summer Squash with Sun Dried Tomato Purée
—Pair with NV12 Cain Cuveé—
The combination of fresh goat cheese and sun dried tomato shares complexity with multi-layered NV12.
Ingredients
1 6-ounce jar sundried tomatoes in oil
3 ounces fresh goat cheese, crumbled
½ pound summer squash
1 tablespoon fresh thyme leaves
1 lemon for zesting
Olive oil
Salt and pepper
Directions
Purée sun dried tomatoes in oil in blender, adding additional olive oil as needed to make a paste.
Slice squash into ¼ inch pieces, toss with olive oil, salt, and pepper. Grill or sauté until crisp-tender.
Spread about ¼ cup sun dried tomato purée on grilled flatbread. Top with cooked squash, goat cheese, thyme, and lemon zest. Return to medium grill to heat through, about 5 minutes.
Trumpet Mushroom and Bacon
—Pair with NV13 Cain Cuveé—
A rich and savory flatbread for a rich and savory wine!
Ingredients
4 ounces trumpet mushrooms
4 slices thick cut bacon
4 ounces whole milk mozzarella cheese, shredded
1 tablespoon finely sliced chives
Olive oil
Salt and pepper
Directions
Cut mushrooms into ¼ inch slices. Sautee in olive oil over medium heat until softened and brown at the edges, about 8 minutes. Season with salt and pepper.
Cut bacon across into ¼ inch strips. Sautee over medium low heat until slightly crisp, about 10 minutes. Drain fat.
Cover grilled dough with shredded cheese, top with mushrooms and bacon. Return to medium grill and cook until cheese is melted, about 8 minutes. Garnish with chives.
Chef Matt has been cooking for the wine industry in the Napa Valley for almost 20 years. Be it an intricate food and wine pairing meal, a walk around wine release party, or cooking lunch for hungry workers during harvest time, Matt thrives on the power wine and food have to bring people together. When he’s not cooking, you’ll find Matt enjoying time with his wife and daughters at their home in rural Napa County, or perhaps exploring a new fishing destination.