After nearly 30 years of farming our Oakville Estate, we’ve come to understand the unique strengths of our vines—and how certain varietals, like Cabernet Franc, have evolved in ways that continue to surprise and inspire us. What began as a quiet blending grape has grown into something truly distinctive, deserving of its own spotlight.
Lately, I’ve been thinking a lot about innovation—how new tools can help us see the familiar in new ways. A recent New York Times article explored how chefs are beginning to use AI in the kitchen, including Grant Achatz of Alinea, who described AI as his “favorite kitchen tool.” Chef Achatz’s willingness to embrace technology as a way to stretch his own creativity was genuinely thought-provoking.
Inspired by the article, I turned to ChatGPT with a simple request: Please suggest innovative and inspiring dishes that would pair well with Cabernet Franc. The results were both thoughtful and surprising, grounded in seasonality and delicious-sounding—proving once again that Cabernet Franc’s food-friendly reputation is well earned with the elegance, freshness, and a savory character it provides.
Here are a few of the standout pairings that emerged:
• Charred beet tartare with horseradish crème fraîche and smoked salt
• Grilled king oyster mushrooms with black garlic and crispy shallots
• Green garlic risotto with peas, lemon zest, and fresh tarragon
• Grilled trout with salsa verde and fennel pollen
• Charred octopus with nduja butter and lemon
• Heirloom tomato and grilled peach salad with basil and pine nuts
It’s a reminder that while we honor tradition, we’re always looking forward—whether in the vineyard, the cellar, or the kitchen. The suggested recipes are untested by us, so with summer upon us, we will make these dishes in the coming months and share the results on our website and on Instagram. Below are the recipes if you would like to join us in making your own version to pair with our 2022 Crossroads Cabernet Franc. This wine is both generous and grounded, bursting with cranberry, plum, and dried red currants, and anchored by notes of cedar, cocoa, and wild herbs. A savory touch of black olive and licorice root adds intrigue, while fine, well-integrated tannins offer structure and balance.
We invite you to join us in testing these recipes to pair with our 2022 Crossroads Cabernet Franc.
-Samantha Rudd
Charred Beet Tartare
Serves: 4
Prep time: 10 min
Cook time: 30 min
Ingredients
• 4 medium beets (about 1 lb), scrubbed
• 2 tbsp olive oil
• 1 small shallot, finely minced (~2 Tbsp)
• 1 Tbsp capers, drained & chopped
• 2 tsp Dijon mustard
• 1 Tbsp Greek yogurt
• 1 Tbsp white wine vinegar
• 1 tsp kosher salt, ½ tsp black pepper
• 1 tsp minced fresh herbs (chives or dill)
• Optional: a pinch of smoked salt
Steps
1. Char or roast the beets – wrap in foil and roast at 400°F for 30 min, or char under broiler then steam until tender.
2. Cool, peel, and finely dice beets (½-cm pieces).
3. In a bowl, whisk shallot, capers, Dijon, mayo/yogurt, vinegar, salt, and pepper.
4. Fold in beets and herbs gently. Chill 15-30 min to meld flavors.
5. Serve in a ring mold or alongside greens; top with extra herbs or smoked salt.
Grilled King Oyster Mushrooms with Black Garlic & Crispy Shallots
Serves: 2–3
Prep time: 10 min
Cook time: 20 min
Ingredients
• 3 large king oyster mushrooms (≈12 oz total)
• 2 Tbsp duck fat or unsalted butter
• 2 shallots, minced
• 1 Tbsp black garlic purée
• ¼ cup dry white wine
• ½ cup low-sodium chicken or vegetable stock
• 1 tsp miso paste (optional)
• Salt and pepper to taste
Steps
1. Trim stems; slice mushrooms lengthwise (~½-inch thick).
2. Season with salt & pepper. Heat fat in medium-hot skillet or grill pan; sear 3 min per side until golden. Transfer to plate.
3. In same pan, add shallots and black garlic paste; sauté until fragrant (~2 min).
4. Deglaze with wine, add stock, simmer until reduced by half (~5 min). Stir in miso if using.
5. Return mushrooms to pan, coat in sauce. Serve hot.
Green Garlic Risotto with Peas, Lemon & Tarragon
Serves: 4
Prep time: 5 min
Cook time: 35 min
Ingredients
• 1 Tbsp olive oil
• 1 small onion or 2 stalks green garlic, minced
• 1 cup Arborio rice
• ½ cup dry white wine
• ≈4 cups warm vegetable or chicken broth
• 1 cup frozen peas
• Zest + juice of 1 lemon
• 2 Tbsp fresh tarragon, chopped
• 2 Tbsp butter
• ½ cup grated Parmesan
• Salt & pepper
Steps
1. Heat oil; sauté onion/green garlic until translucent.
2. Add rice, stir 1 min.
3. Pour in wine; stir until absorbed.
4. Add broth one ladle at a time, stirring until creamy (about 25 min).
5. Stir in peas, lemon, tarragon, butter, and cheese off-heat. Season and garnish.
Grilled Trout with Salsa Verde & Fennel Pollen
Serves: 2–4
Prep time: 10 min
Cook time: 10 min
Ingredients
• 2 whole trout (6–8 oz each), cleaned
• 2 Tbsp olive oil
• Salt, black pepper
• 2 lemons, sliced
• 2 Tbsp chopped fennel fronds + 1 tsp fennel pollen
• Salsa Verde: ½ cup parsley, ¼ cup basil, 2 Tbsp capers, ½ garlic clove, 2 Tbsp lemon juice, ½ cup olive oil, salt
Steps
1. Stuff trout cavities with lemon & fennel fronds; brush with oil & season.
2. Grill over medium-high heat 8–10 min, flipping halfway.
3. Whisk salsa ingredients.
4. Serve trout topped with salsa and dusted with fennel pollen.
Charred Octopus with ’Nduja Butter
Serves: 2–4
Prep time: 15 min + tenderizing
Cook time: 50–75 min tenderizing + 10 min grilling
Ingredients
• 2 lb octopus, cleaned
• 1 Tbsp olive oil
• 1 Tbsp dried oregano
• 1 Tbsp ’nduja + 1 Tbsp unsalted butter
• Lemon wedges
Steps
1. Simmer octopus in water ~60–75 min until tender.
2. Drain and pat dry.
3. Marinate with oil and oregano, 15 min.
4. Melt ’nduja and butter together.
5. Grill octopus 2–3 min per side, basting with ’nduja butter. Serve with lemon.
Heirloom Tomato & Grilled Peach Salad with Basil & Pine Nuts
Serves: 4
Prep time: 10 min
Cook time: 5 min
Ingredients
• 3 firm-ripe peaches, halved & pitted
• 3 heirloom tomatoes, cut in wedges
• ¼ cup pine nuts (or almonds), toasted
• 1 Tbsp olive oil + extra for dressing
• 1 Tbsp white wine or champagne vinegar
• ¼ cup fresh basil, chopped
• Salt & pepper
• Optional: ¼ cup crumbled mozzarella or burrata
Steps
1. Grill peaches cut-side down 1–2 min per side until caramelized.
2. Arrange tomatoes and peaches on platter.
3. Drizzle oil and vinegar; season.
4. Sprinkle basil, nuts, and cheese if using.
