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L’Aventure Estate Cabernet Sauvignon
An absolutely gorgeous wine with extreme elegance and softness. Great spicy nose, superb, plush structure with dark fruit aromatics and wet tobacco leaf. A real treat.
Our Normal RRP: £94.99
Product Description
The winery reflects our commitment to excellence. All the equipment is state of the art, a perfect blend between technology and tradition. The site for the vineyard was selected after an extensive study of the area that matched Stephan’s experience as a vigneron. He immediately favored the west side of Paso Robles for its sloping hills and authentic quality terroir. The one hundred twenty seven acre property he chose is comprised of multiple hills of various elevation, complex soils and excellent water drainage. He finds the aspects of this terroir to be fundamental in obtaining the high quality fruit necessary to create the wines he had envisioned for L’Aventure. Stephan’s choice of this lean terroir provides him with the fruit necessary to create wine with a good balance between alcohol and acidity. The resulting wines are full and rich yet well balanced with finesse and elegance.
Inky–purple, with an opaque center. Spicy currant and cola on the nose, the attack on the palate is immense with spicy cedar and smoke underpinning dark, wild blackberry and blueberry flavors. The luxuriant mouth goes on and on, with tea leaf and more spice in the finish.
Grower: L'Aventure Estate
Grape Variety: Cabernet Sauvignon / Petit Verdot
Style: Powerful and Smoky
Country: USA
Appellation: San Luis Obispo County
Vintage: 2007/8
Closure: CORK
Alcohol: 15.9% ABV
Bottle Size: 75cl
Chili with Guajillo and Ancho Chiles and Hominy
Cooking Time: 02 hrs 25 mins (approx.)
Number of Servings: 8
INGREDIENTS
8 guajillo chiles
2 ancho chiles
1 dried New Mexico chile
4 cups water
1 1/2 tablespoons cumin seeds
2 tablespoons vegetable oil
2 large onions, coarsely chopped
8 garlic cloves, minced
2 pounds ground beef
1 pound ground pork
1/2 pound ground lamb
One 28-ounce can hominy
1/4 cup finely ground cornmeal
Salt and freshly ground black pepper
1. Break open the chiles and discard the stems and seeds.
2. In a medium saucepan, cover the chiles with the water and bring to a boil.
3. Cover the saucepan and remove from the heat. Let the chiles stand, stirring a few times, until very soft, about 1 hour. 4. Working in batches, puree the chiles with their soaking liquid in a blender.
5. In a large pot, toast the cumin seeds over moderately high heat until fragrant, about 1 minute.
6. Transfer the cumin seeds to a spice grinder and let cool completely. Grind the cumin seeds to a powder.
7. In the same pot, heat the oil.
8. Add the onions and garlic and cook over moderately high heat, stirring occasionally, until softened, about 6 minutes.
9. Add the ground beef, pork and lamb and cook, breaking up the meat into coarse chunks, until starting to brown, about 10 minutes.
11. Add the ground cumin and cook, stirring, for 1 minute.
12. Add the chile puree and simmer over low heat for 1 hour, stirring occasionally.
13. Stir the hominy and its liquid into the chili.
14. Gradually stir in the cornmeal. Simmer, stirring, until thickened, 5 minutes.
15. Season the chili with salt and pepper and serve.
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