Wine of the Month: Clos Pegase 

Opened in the 1980s and located in Calistoga, Clos Pegase boasts a modern California feel. With 410 acres in the Napa Valley, the estate is made up of three vineyards, each with unique characteristics that bring out the very best of the grapes.

Within the Clos Pegase winery are 20,000 square feet of caves dug into the volcanic knoll that is behind the winery. Designed with a grand portico entrance that separates the southern side focused on the production of wine and the northern side focused on the enjoyment of wine.

The caves follow a similar design element with the southern side of the caves housing barrels in a temperature and humidity-controlled environment perfectly designed for aging the wines. The northern side, on the other hand, includes the unique Cave Theater, a dramatic setting for celebrations and special events.

Varietal of the Month: Clos Pegase Cabernet Sauvignon

Dark purple in the glass, the aromatics of the wine waft towards the nose, they deliver generous layers of cassis, antique wood, cigar box and black currant. On the palate, brooding dark fruits give way to briar, black currant and forest floor. More subtle notes of graphite, wet clay and seasoned leather, transition across the palate. The tannins are nicely balanced by the lush fruits which are in-turn kept fresh by the crisp acidity. This Cabernet Sauvignon continues to evolve on the palate showing depth and complexity with a lengthy finish.

Food Pairings:

Red Meat, Aged Cheese, Chocolate


Beef Burgundy with Phyllo Crust
Serves: 4

2 pounds steak, cut into 2-inch cubes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon flour
3 tablespoons vegetable oil
1 cup baby carrots, halved
1 cup pee wee potatoes, halved
1/2 onion, sliced
2 clove garlic, mashed
2 cups dry red wine
1 tablespoon tomato paste
2 to 3 cups beef stock
2 bay leaves
6 sprigs of thyme
1 cup frozen peas, thawed
8 phyllo dough sheets, thawed

Preheat oven to 325 degrees. Toss beef in salt and pepper and then the flour. Using a Dutch oven or oven-safe braising pot, heat oil over medium heat. Add beef, and brown on all sides until well-charred. Remove the beef from the pan and set aside. Add the carrots, potatoes and onions and sauté for 3 to 4 minutes until they begin to soften. Add the garlic and sauté for an additional minute.

Return the beef to the pot. Add 1 cup of wine to deglaze and stir in the tomato paste. Add the remaining wine and enough stock so the meat is almost covered. Add the herbs and bring to a simmer on top of the stove. Cover the pot and set in the lower third of preheated oven. Cook for 3 hours. The meat is done when it is fork tender. Return pot to stovetop and stir in the peas. Remove the herbs and leave covered on the stovetop to rest.

Heat oven to 400 degrees. Cut the stack of phyllo sheets into 4 squares. Begin layering the squares into 4 stacks on the parchment paper, with 5 squares flat on top of each other and 3 squares crumpled on top.  Spray each square with cooking spray between each layer. Repeat with remaining squares until you have 4 stacks. Spray the tops with cooking spray. Place in the oven for 15 to 20 minutes until golden and crunchy. Sprinkle with flaky sea salt.

To serve, ladle a serving of beef and vegetables into a bowl and top with one of the phyllo stacks. Serve immediately.

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