The flavors recall ripe fruits of strawberry, cherry with hints of leather, dry herbs and chocolate. Full bodied with young and very accessible tannins the Cabernet Sauvignon’s mouthfeel reveals a mid-palate of dark fruit and lingering oak flavors.
The flavors highlight notes of caramel, roasted almond, and fruits such as melon and apricot. On the palate, the wine is generous and well balanced with a light lingering of creamy dough and oak nuances. A splash crisp apple, lemon and banana flavors complete the bouquet and persuades you to enjoy another sip.
This recipe pairs perfectly with our Rock Point River Red and Rock Point Cabernet Sauvignon
Ingredients
1-pound gnocchi
1 Tablespoon olive oil
4 ounces prosciutto (thinly sliced)
6 ounces spinach
1 shallot (minced)
½ cup milk
4 ounces blue cheese (crumbled)
¼ teaspoon grated nutmeg
Instructions
Bring a pot of salted water to a boil.
Meanwhile, heat the olive oil in a skillet over medium-high heat.
Add the prosciutto and cook until crispy. Remove from pan with slotted spoon and allow to drain on paper towels.
To the same pan, add the shallot and sauté on medium heat, until softened. Add the spinach to the pan with the softened shallots, and allow to wilt, 2-3 minutes.
Add the gnocchi to the boiling water and cook 2-3 minutes, until the gnocchi float to the top. Drain.
Add the gnocchi to the skillet with the spinach and shallot. Add the milk, blue cheese, and nutmeg and stir until the cheese is melted and the gnocchi are coated. Serve immediately.