Winery of the Month: Frank Family Vineyards

Frank Family Vineyards started in 1992 when owner Rich Frank, formerly the President of Walt Disney Studios, purchased an old historic winery that was built in 1884. Since then, the Frank family has poured their passion for grape growing and winemaking into each and every bottle of wine. The vineyards have grown to 450 acres throughout Napa Valley. Along with winemaker, Todd Graff, they have been able to cultivate sustainable, quality wines that demonstrate a love of the land and the legacy of the region.

Wine of the Month: Frank Family Cabernet Sauvignon

A beautiful wine from a near-perfect vintage, this robust Cabernet Sauvignon shows balance and complexity – a blend of dark berry, generous oak notes, clove, and nutmeg. This is a supple and complex wine, full-bodied in style, with a punch of power, ripeness, and elegance from start to finish.

Sourced from the family owned S&J Vineyard in Napa’s Capell Valley and Benjamin Vineyard located on the valley floor in the heart of Rutherford. Aged for 20 months in 33% new and 67% once and twice filled French oak barrels.

Food Pairings:  Beef, Pork, Aged Cheeses, Chocolate, Figs and Dark Fruit

Recipe: Napa Valley Steak Salad with Focaccia Croutons

Napa Valley Steak Salad

1 1/2 pounds sirloin steak
5 tablespoons olive oil, divided
1/2 loaf FRESH bakery focaccia bread, cut into 1-inch cubes
6 figs, halved
2 tablespoons honey
1/2 cup almonds
1 (10 oz) container spring mix salad
1 large heirloom tomato
1/2 cup crumbled blue cheese

Place a skillet over high heat. Add two tablespoons of oil and cook the steak for 3 to 5 minutes per side to medium doneness. Remove to a cutting board. Let the meat rest for 10 minutes and slice thin.

Wipe out the skillet and two tablespoons of oil. Over high heat, cook the bread cubes until golden and toasted on all side. Remove and wipe crumbs from the skillet. Add the remaining oil, figs, honey and almonds. Over low heat, let the figs caramelize on one side and sauté the almonds lightly.

Add the salad mix to a large bowl and top with the steak, croutons, figs, almonds, tomato wedges and blue cheese. Drizzle with red wine or balsamic vinaigrette dressing.

Serves: 4

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