17 Aug OAKVILLE CABERNET SAUVIGNON-CHIMICHURRI
1 bunch parsley, finely chopped
1 bunch oregano, finely chopped
2 tablespoons red wine vinegar
2 tablespoons water
½ teaspoon pepper flakes
5 cloves garlic, minced
To taste salt and pepper
Olive oil as needed
Combine all ingredients except olive oil in a small bowl, then pour enough olive oil to just cover the ingredients. Stir well and adjust salt and pepper to taste.
Enjoy on grilled meats and vegetables.
We have paired this on our tasting flight with Pan Seared Wagyu Beef Strip Loin, blistered cherry tomotes, and watercress.
Courtesy of Mark Caldwell, Executive Chef Davis Estates