PKNT’s Cabernet Sauvingnon is known to pair perfectly with spicy foods by taming the heat and keeping the flavor. So, why not use the cabernet to create a spicy marinade and drink the rest with dinner? Here is a delightful article from Pepper Fool that will help create a delicious basting sauce.
- 1 Tbsp. New Mex Chile powder (Medium-Hot)
- 1/4 cup Mixed Whole Peppercorns (a combo of black, white, green, pink and red)
- 1 Tbsp. Sweet-Hot Mustard
- 1 Tbsp. Balsamic Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1/3 cup Cabernet Sauvignon — We suggest PKNT Cabernet Sauvingnon!
Grind the peppercorns. Bring 1/3 cup PKNT Cabernet Sauvingnon to a slight boil. Lower heat until wine is reduced to about 2 tablespoons. Blend chile powder, peppercorns, mustard, vinegar and reduced PKNT Cabernet Sauvingnon in a food processor. Add olive oil very slowly while processor is on. Continue blending until sauce is thickened. Refrigerate until ready to use. Makes approximately 1/2 cup. This can be used as a marinade and basting sauce for grilled meats and vegetables (it works best on beef).
A nice overnight marinade can be made with equal parts red wine and olive oil with sliced onions, cilantro, chile powder, sage, thyme and a bit of rosemary. Then use the peppercorn sauce as a basting sauce.
Purchase PKNT Cabernet Sauvingnon online here.
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