Vihuela Winery Cab and Temecula Cheese Steak

Vihuela Winery 2005 Cab

I’ve got a great – AFFORDABLE – cab for you to try…and a simply (simple being the operative word) dynamite pairing and recipe as a Wine Chix reader bonus. At the Occasional Wine Council meeting in April, we tried a sassy 100% Cabernet Sauvignon – the Vihuela 2005 Cabernet Sauvignon ($10 – $25 depending upon where you shop). This wine showcases slight eucalyptus and black current characteristics  with some dusty minerality and low fruit profile. Crafted to capture an  Old World style its earthy body and  tannins are ready to drink now and makes a REALLY great pairing with Chef Omar’s Temecula Cheese Steak (See recipe link below). Vineyard Sources: Paso Robles, 90% Vihuela and 10% Vista Creek. Vihuela’s Cabernet Sauvignon was produced using the finest grapes from the “eastside” of Paso Robles. Vihuela is situated in the Templeton gap known for chalky soils and cooler evenings which allows fruit to mature, but still maintain bright acidity. Vista is known for its warm micro climate and robust Cabernet Sauvignon. The wine was aged separately in 30% new American and French oak and blended just before bottling. This wine took second place in the tasting.

Sometimes it’s the simpler comfort foods that pair well with wines. In this pairing think Cheesesteak. Cheesesteaks have become popular in restaurants, cafeterias and food carts in cities everywhere with many locations being independently owned family run businesses. Variations of cheesesteaks are common in several fast food chains. Versions of the sandwich can also be found in locations ranging from bars to high-end restaurants.

Jazzy's Restaurant - Chef Monet - Temecula, CA

As it turns out, Temecula Wine country has it’s own unique version of this  yummy concoction . Head on over to Jazzy’s Restaurant in the Palomar Village shopping Center at 30590 Rancho California Road to check it out. Soft Hoagie rolls are stuffed with sauteed beef, onion and green pepper, then covered with  provolone. It has a secret ingredient that seals the deal — Merlot. One of the best I’ve ever tasted.

If you can’t get over there – try Chef Monet’s recipe for Temecula Cheese Steak.