cabernet cookoffcabernet cookoff

Thank you for Joining Us

Since we couldn't host our in-person event, we hosted a virtual Cabernet Cookoff on April 23rd. 

Instead of restaurants competing against each other for charity, we are asked for fans to submit their favorite recipes to pair with our 2017 Eighteen Seventy-Three Cabernet Sauvignon! Three dishes were chosen to be prepared by Chef Lars, and we had a live panel of judges to vote on the best pairing!

First Place winner Lisa Gwatney won $5,000 for St. Jude Children's Research Hospital. In second place was Robert Canepa who won $2,500 for Danville de Elegance.  The third place winner was Patricia Handshiegel who won $1,500 for Uncle Neal's Animal Sanctuary. Additionally, Patricia won the People's Choice Award in the amount of $1,000 for her charity. 

Thank you to all who participated and we hope you see you next year!

Kathryn HallKathryn Hall

Recipe Submission Form

Submit your dish below by April 9th, grab a HALL Eighteen Seventy-Three Cabernet Sauvignon to drink along with us, and tune in on April 23rd!

Judges

Mike ReynoldsMike Reynolds

Mike Reynolds
President

Diem DoonanDiem Doonan

Diem Doonan
Director of Membership

Jeff ZappelliJeff Zappelli

Jeff Zappelli
WALT Wines General Manager


Finalists

Charity: Uncle Neal's Home Farm Sanctuary

Mushroom Vegan Pizza

Summer mixed mushroom vegan pizza with fresh thyme, garlic and shallots

Ingredients:

  • Homemade pizza crust (flour, yeast, water, oil)
  • Fresh or dried mushrooms (porchini, crimini, chantrelle)
  • Fresh thyme
  • Vegan Kite Hill ricotta cheese
  • Fresh shallots
  • Fresh garlic
  • Sea salt

Recipe:

Crust: 2 1/2 cups flour, 1 tsp instant yeast, 3/4 cup water, 1/4 tsp salt, 1 tsp olive oil. Combine ingredients in mixing bowl, knead until smooth, soft and not sticky. Coat with additional olive oil, cover and let rise 2-3 hours until dough has doubled in size. Preheat oven to 425 degrees. Once dough is risen, transfer to pan and stretch by hand until dough reaches thinness/thickness you prefer. Top with a coat of olive oil.

Slice mushrooms, shallots, garlic and separate thyme from stems. Top crust generously with sliced vegetables and herbs. Add generous amount of Kite Hill ricotta cheese, sprinkle salt to taste. Bake until crust is golden brown depending on oven.

Serve with arugula or other green salad and olive oil for dipping the pizza.

Charity: Danville de Elegance

Wood Fired Rack of Lamb

Wood-Fired New Zealand Rack of Lamb

Ingredients:

  • New Zealand Rack of Lamb
  • Homemade Herbs de Provence
  • Sea salt
  • Fresh ground pepper
  • Wood fired grill

Recipe:

With your Rack of Lamb at room temperature, remove extra fat and clean up rib bones to your style and taste. Apply Herbs de Provence to all sides of the Rack and set aside.

Prepare a small wood fire in your grill, 4-5 small logs, using your favorite wood; oak works well. Bring the fire to coals with one chunk of log or two still providing a bit of smoke.

Add the salt and pepper to the Rack of Lamb; place the Rack a few inches above the coals. Cook on each side of 8-12 minutes.
Enjoy with your favorite Hall Wines!

Charity: St. Jude Children's Research Hospital

Koji Rice Dry-Aged Steak

Koji Rice Dry-Aged Steak

Ingredients:

  • Koji Rice
  • Choice or prime Ribeye Steaks
  • Salt 
  • Pepper
  • European unsalted butter
  • 2017 HALL Eighteen Seventy-Three Cabernet Sauvignon

Recipe:

Place 1 cup of Koji rice in a mini chopper, roughly chop Rub the chopped rice all over the steaks, wrap in plastic and place in the refrigerator for 36-48 hours Remove from refrigerator. Scrape rice off. Season with Salt and let rest at room temperature for one hour.

Meanwhile, heat grill. Charcoal or gas will work great! Grill the steaks making two turns per side with 1+30 min per turn to create grill marks. Remove at 128 degrees Allow steak to rest tented with foil.

Cut and serve with the perfect glass of 2017 HALL Eighteen Seventy-Three Cabernet Sauvignon!


Virtual VIP Experience

Purchase a bottle of 2017 Eighteen Seventy-Three between March 18th and April 22nd and get a special invite to the VIP virtual tasting with our winemaker Megan Gunderson and Kathryn Hall!

 


2017 Eighteen Seventy-Three Cabernet Sauvignon

Our official wine of the 2021 Cabernet Cookoff: Home Edition

Dark garnet in color, the wine opens with powerful aromas of ripe blackberry, wet stone, and intense, yet integrated oak. The palate is loaded with Sacrashe driven tannin and concentrated blackberry notes. Spicy oak notes of nutmeg,cocoa nib, and clove add another layer of complexity. The finish is lengthy and full of dark, balanced, and dense tannin. Another great vintage of Eighteen Seventy-Three!


Recipes


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