Whether you’re planning a romantic dinner at home or a cozy night in, nothing sets the mood like Wine Spectator’s #1 Wine of 2022. Crafted to be enjoyed upon release, our 2019 Double Diamond Cabernet Sauvignon shines with aromas of framboise, nutmeg, plum, and pennyroyal mint. 

To make this Valentine’s Day unforgettable and delicious, we put together a sommelier-approved menu designed to pair beautifully with Double Diamond Cabernet Sauvignon.

Note that all recipes serve 2 people.

Endive Bites with Gorgonzola Blue Cheese

and Seasoned Pecans

- 1 tbsp unsalted butter
- 2 tbsp maple syrup
- 1/2 tsp ground cayenne pepper
- 1 1/4 cup raw pecan halves
- Flake salt
- 12-14 leaves from 2 heads of purple and/or green endive
- 3 oz gorgonzola, crumbled
- 1 Honeycrisp apple, sliced into thin wedges

1. Preheat oven to 350 degrees. Line a small baking sheet with parchment paper and set aside.
2. Melt butter in a small saucepan over medium heat. Turn flame to low, then add maple syrup and cayenne to the pan. Stir in pecans to coat well.
3. Transfer saucy pecans to your parchment-lined baking sheet – make sure nuts are in a single layer for even toasting. Generously season pecans with flake salt. Bake for 10 minutes, or until caramelized. Transfer pecans (on their parchment paper) to a cooling rack while you prepare your other ingredients.
4. Arrange individual endive leaves on a serving platter. Tuck stilton, apple slices and pecans onto each endive leaf – just enough of each ingredient for a perfect bite.

Ribeye with Creamy Green Peppercorn Sauce

and Smashed Roasted Potatoes

- 12oz boneless Waguy ribeye steak
- 1 tsp Diamond Kosher salt
- Freshly ground black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1 tbsp minced shallot
- 1 heaping tbsp brined green peppercorns, coarsely chopped
- 1/4 cup brandy
- 1/4 cup heavy cream
- Flake salt, as desired

1. Generously season steaks with kosher salt and black pepper. Let seasoned steaks rest at room temp for 30 minutes.

2. Place a large cast iron over medium-high heat, until pan is just shy of smoking. Pat steaks dry with a paper towel to absorb any excess moisture. Add olive oil and tablespoon butter to the pan and cook steaks for 3 minutes on a side for a nice deep brown sear on each side. Feel free to baste after your first flip of the steak. Medium-rare steaks will reach an internal temperature of 125-130 degrees Fahrenheit with meat thermometer when ready.

3. Set cooked steaks aside, and drain fat from the pan but don’t wipe away all the good browned bits. Turn flame under pan to medium-low heat.

4. Add remaining 2 tablespoons butter, shallots, and cracked peppercorns to the pan. Sauté until shallots are tender and translucent – about 2-3 minutes. Turn off flame (so you don’t create a fire!) and add brandy to the pan while whisking. Carefully reignite the burner to medium-low and continue whisking to deglaze the pan, as you let the alcohol reduce by half. Slowly whisk in cream and add in any excess juices from the resting steaks back into the pan. Keep cooking sauce until you have a nice thick creamy consistency. Taste and adjust seasoning for additional salt as desired.

5. Slice steak against the grain, and drizzle with the luscious sauce, and season with additional flake salt if desired. Note: this recipe makes agenerous portion of sauce - sauce steak to your liking then serve extra sauce in a ramekin on the side.

6. Serve with smashed baby potatoes and a simple salad or handful of watercress leaves.

Cheese Course with Brie and Aged Gouda

- 1 8-ounce round Brie
- 1 8-ounce wedge aged Gouda
- 1/2 cup lightly sweetened, dried, sour cherries
- 1/2 cup roasted salted Marcona almonds
- 1 6-ounce jar fruit compote, such as a fig conserva
- 1-2 varieties of speciality crackers of your choosing
- 2-3 sprigs fresh rosemary

On a beautiful board or platter, arrange your luxurious mix of salty, sweet, creamy, crunchy and herbaceous goodies. Brie + sweet cherries... Gouda + fruit compote... Bites of crunchy crackers... Salty nutty Marconas... And a sprig or two or rosemary forgood measure. There are many good bites to be had in this tasty combination!