Winery of the Month: Uppercut Wine

Provenance Vineyards is the joint venture of three passionate winemakers, Tom Rinaldi, Chris Cooney, and Trevor Durling; their first vintage, in 1999, established the winery’s style: an elegant yet powerful richness with deep, intense flavors that reflect the vintage and vineyard. Uppercut is the winery’s second label and the wines are made by Cooney.

The whole idea of Uppercut is producing an affordable Cabernet from one of the world’s premier winegrowing regions. Fortunately, winemaker Chris Cooney has access to fruit from some of Napa’s best valley, bench and mountain vineyards. This gives him the latitude to create a wine that is rich, complex and consistent from vintage to vintage.

Wine of the Month:
Uppercut Cabernet Sauvignon

Cabernet Sauvignon grapes from prime California vineyard give Upper cut an elegant, dark-fruit character and velvety texture. The rich, expansive flavors abound with lush blackberry, black cherry and cocoa expressions, while layers of spice and espresso linger on the fruit-infused finish. Structured with firm yet approachable tannins, this Cabernet Sauvignon marries perfectly with sizzling grilled steak. Also, its plush texture carries the rich dark-fruit flavors through the lingering finish.

Food Pairings:
Steak, strong cheese, heavy sauces, pasta

Recipe:
Garlic-Roasted Hasselback Potatoes

  • 4 large Yukon gold potatoes
  • 6 cloves garlic
  • 2 tablespoons fresh Italian parsley
  • 1/2 teaspoon flake sea salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons butter, room temperature
  • 1 tablespoon lemon juice
  • 1/4 cup Parmigiano Reggiano cheese, grated

Preheat oven to 375 degrees. Cut narrow slits across the potatoes leaving the bottom of the potato intact. Be careful not to cut all the way through.

On a cutting board, cut the garlic and parsley together. Add the salt and pepper and chop fine. Place the mixture in a bowl and stir in the olive oil, butter and lemon juice.

Place the potatoes on a foil-lined baking sheet. Brush the oil mixture over the potatoes and between the cuts on the potatoes. Save some for basting.

Roast the potatoes for 1 hour, basting again after 30 minutes. Before serving, sprinkle with cheese. Serve immediately after roasting.

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