Wine of the Month: Unshackled Cabernet Sauvignon, The Prisoner Wine Co.

Aromas of plum and blackberry with a hint of olive. Vibrant flavors of black stone fruit and dried herbs with solid tannin structure result in a flavor-forward Cabernet Sauvignon with balanced acidity. A small amount of Petite Sirah, Syrah and Merlot are added to round out the wine. Grapes are sourced from the Central Coast areas of Monterey, San Benito and Paso Robles. Also, from the North Coast – Lodi, Sonoma-Dry Creek, Mendocino-Redwood Valley and Lake County. It’s aged 10 months in barrels that are 30% New French and American oak.

From The Prisoner Wine Company, “Unshackled is set free to make its mark on the world. We’ve liberated the fine wine experience for all to enjoy. Available in Red Blend, Cabernet Sauvignon, and Rosé — Each varietal compliments yet challenges the other. The delicious and daring combinations of mixed blacks, reds, and whites showcase the best of what California has to offer. Unshackled is potential unleashed. Pleasure unbottled. Taste unparalleled. It’s what happens when you take the cuffs off. Go ahead, unlock the experience for yourself.”

The Prisoner Wine Company was created in 2000 by winemaker, Dave Phinney. Phinney was well known from his years at Robert Mondavi and his creation of Orin Swift. Prisoner Wine spent several years as a small production sourced from several vineyards throughout Napa Valley and other California wine regions.

In 2016 it was bought by Constellation Brands and was launched into a national brand. The winery was opened on the site of the former Silver Oak and Franciscan property and helped cultivate the diverse and artisanal character of The Prisoner Wine Company brand.

“Our winemaking philosophy since the very first vintage of The Prisoner was to craft wines that are thought provoking and approachable. All of our wines focus on an experience defined by texture and mouthfeel. This commonality across our portfolio results in bold, fruit forward wines with velvety soft tannins,” Prisoner Wine Company website.

Food Pairings:
Pork, Aged Cheese, Tomato-Based Sauces, Dark Chocolate, Mixed Berries

Recipe of the Month: Spinach & Three Cheese Stuffed Portobello Mushrooms​

4 large portobello mushrooms
4 tablespoons olive oil, divided
1 (10 oz) package frozen spinach, thawed and squeezed dry
1/2 cup panko breadcrumbs
1/4 cup goat cheese crumbles
1/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400° F. Remove and discard stems from mushrooms. Use a spoon to gently scrape out and discard the gills of the mushroom. Add a tablespoon of oil to each mushroom and rub to coat with the oil. Place on a baking sheet and set aside.

In a bowl, combine the remaining olive oil and other ingredients. Divide the mixture evenly between the mushrooms. Roast the mushrooms until cheese is melted and mushrooms are cooked through, about 10 minutes. Serve immediately.

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