Upon release Vina Robles 2002 Estate Cabernet Sauvignon won a Double Gold Medal in the Florida State Fair Wine Competition, received a 4-Star Rating in the Restaurant Wine News publication, plus a Gold Medal at the American Wine Society Commercial Wine Competition. Most recently at the Critics Challenge International Wine Competition the 2002 Cabernet was awarded a Critics Gold Medal.  The fruit for exceptional wine was selected from the Huerhuero and the Jardine Estate vineyards by winemaker Mark Gubler. Deep cherry red in color, with moderately intense aromas of plums, zesty cherry with a hint of spice, smoke and vanilla fill the nose. An elegant and juicy Cabernet. The mouth feel is round, ripe and rich with medium body and on the palette the juicy plum, cherry and red currant flavors with hints of tobacco and herbal spices evolve. Supple balanced tannins and supple structure leads to a lingering finish. Aged in Oak for 18 months. 85% Cabernet Sauvignon, 10% Merlot, 5% Petit Verdot. Drink now thru 2012.

The Vina Robles 2002 Estate Cabernet Sauvignon is a marvelous, multi-award-winning wine. A huge 92-Point rating— “A top-flight wine,” says wine industry publication, Beverage Dynamics, providing solid evidence of this wine’s lofty stature. A Double Gold Medal was awarded at the Florida State Fair Wine Competition, as well as a Gold Medal at the American Wine Society Commercial Wine Competition and yet another Gold Medal at the Critics Challenge International Wine Competition. Deep cherry red in color, with moderately intense aromas of plums, zesty cherry with a hint of spice, smoke and vanilla in the nose. An elegant and juicy Cabernet. The mouth feel is round, ripe and rich with medium body; juicy plum, cherry and red currant flavors evolve on the palate. Supple, balanced tannins and solid structure lead to a lingering finish. Aged in Oak for 18 months. 85% Cabernet Sauvignon, 10% Merlot, 5% Petit Verdot.

Ingredients:
Serves one:

10 to 14 ounce veal chop
Flour
Fresh rosemary
8 cloves peeled garlic cloves
1 1/2 cup veal stock
1/2 cup brandy
Butter
Pure olive oil
Salt
White pepper

Preparations:
Salt and pepper the chop and dredge it lightly in flour. Brown the chop on both sides over high heat in a pan with butter and olive oil for three to four minutes. Preheat the oven to 500 degrees and put the veal in for 10 minutes. Add the garlic cloves to the pan after the chop has been in the oven for three minutes. Remove the veal from the oven and discard the excess oil. Put the pan over high heat and add the brandy, followed by two sprigs of rosemary and then veal stock. Remove the chop and turn down heat before blending in one tablespoon of butter. Pour the sauce over the chop and serve. Optional suggestion: serve with a side of rappini sauted in garlic and olive oil.

About The Chef: Since 1980, Marco Rizzo and his family have operated Caf' Roma as one of the Central Coast's most enduring and acclaimed dining experiences. Boasting cozy Tuscan decor amid historic Railroad Square in San Luis Obispo, Cafe Roma specializes in distinctive Italian cuisine complemented by a wine list that has earned the prestigious Award of Excellence from Wine Spectator.

Ingredients:
Serves six

6 each bone-in large short ribs 10 ounces each
1/2 cup vegetable oil
1/4 cup flour
1 small onion diced
1 small carrot diced
1 stalk celery diced
1 stick fresh thyme
1 stick fresh rosemary
1 bay leaf
1 cup Vina Robles Cabernet Sauvignon
2 cloves fresh garlic smashed
4 peppercorns
2 cups beef broth or good demi glace

Preparations:
Make The Ribs:
In a large dutch oven sear the ribs in the oil and remove when all sides are dark brown and reserve. Add the vegetables & cook until golden & tender 5-minutes. Add the flour & cook for additional 5 minutes to form a thick paste. Add the wine & stock. Add the herbs. Add the reserved short ribs & bring to a simmer. Cover & cook slowly for 1 hour. The ribs should be tender. Remove from the pot & keep in a covered pan.

Make The Sauce:
Bring the cooking liquid to a good boil & skim the fats & foam. Reduce until desired consistency. Strain through a fine strainer. Taste & season with salt & pepper. Add a good spoon of cold whole butter.

For The Parsnip Gratin:
2 pounds parsnips peeled and cut into large chunks 2 tablespoons butter 1 medium onion diced 3 slices of smoked bacon cut into 1 inch pieces Salt & pepper to taste
Method:
Melt the butter in a medium sauce pot. Add the bacon and saut' till crispy. Add the diced parsnips & slowly cook until light & golden. Add a bit of water every few minutes to prevent scalding or coloration. The process is slow, as we want to just perfectly melt the parsnips. Season with salt & pepper, taste & reserve. You can serve this with a variety of seasonal fresh vegetables; carrots, pearl onions, green beans or ripe tomatoes in olive oil.

To the plate:
Place a portion of the parsnips in a large deep bowl. Place a braised rib on top. Scatter with fresh vegetables, tomatoes with olive oil, sea salt and a good two ounces of the strained cooking reduction. Serve with Vina Robles 2002 Cabernet Sauvignon and get ready for a special treat.

About The Chef Thomas Moran established Forsythia, a "New American-Parisian Cafe" in New Milford, Connecticut in 2005. His career spans fine restaurants across the United States, including Shutters on The Beach in Santa Monica and the Four Seasons Hotel in Chicago. He has also been a featured chef at the James Beard House.