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Enjoy Perfect Pairings With Our Private Reserve Wines
Since 1977, Beringer Private Reserve Cabernet Sauvignon has captured the best expression of the Napa Valley terroir. Sourced from both our estate and valley vineyards, including some we’ve farmed for nearly 150 years, it’s the perfect way to celebrate your own heritage, family, and traditions together.
Eggplant & Burrata Bruschetta
With Private Reserve Cabernet Sauvignon
Ingredients
- 1 fresh baguette
- 2 small eggplants
- 1 qt cherry tomatoes
- Olive oil
- Salt
- Freshly ground black pepper
- 1 cup prepared basil pesto
- 2 large burrata cheeses
- Fresh basil leaves, garnish
Instructions
- Heat oven to 400˚F.
- Thinly slice baguette on a bias. Thinly slice eggplant. Pat dry with paper towel. Lightly oil and salt and pepper both sides. Lightly oil tomatoes.
- Place eggplant, tomatoes, and baguette slices on baking sheets. Place in oven, flipping bread and eggplant once. Bake until eggplant is soft and brown, about 10 minutes.
- Top each baguette slice with pesto, an eggplant slice, a schmear of burrata, and a couple of tomatoes. Drizzle with olive oil, sprinkle with salt, and garnish with fresh basil.
- Pair with Beringer Private Reserve Cabernet Sauvignon.
MAKES 15
Pair With Private Reserve Cabernet Sauvignon
With each vintage of the acclaimed Private Reserve Cabernet Sauvignon, the Beringer Winemaker chooses the best lots from our reserve vineyards in the Napa Valley, each of which demonstrate remarkable expression of terroir. Beringer’s extraordinary collection of vineyards is the result of a significant and decades-long relationship between viticulture and winemaking.
ROAST LAMB WITH FENNEL AND YAM PURÉE
With Private Reserve Cabernet Sauvignon
Ingredients
Lamb Chops
- 2 one-pound, French-cut racks of lamb
- 2 Tbsp fresh thyme leaves
- 1 head of garlic, peeled
- ¼ cup olive oil
- Salt
- Freshly ground black pepper
Fennel
- 2 large fennel bulbs
- 2 Tbsb olive oil
- Salt
Yam Purée
- 1 large Japanese yam
- 2 Tbsp butter
- ¼ tsp smoked paprika
- Cream
- Salt
Instructions
- Move oven rack to top third of oven. Heat oven to 450˚F.
- In a food processor, combine thyme, garlic, and oil. Season lamb with salt and pepper. Coat lamb with garlic mixture. Place lamb on a baking sheet; roast 10 minutes. Turn baking sheets and roast 10 minutes. Remove from oven, rest 10 minutes, and cut pairs of chops between the bones.
- Cut off tops and root ends of fennel bulbs. Remove any blemishes from outer layers with a peeler. Cut bulbs in half and then into wedges. Toss with oil and salt. Place on a baking sheet and roast on the lower oven rack at the same time as the lamb.
- Peel yam and roughly cut into cubes. Place in a steamer, cover, and steam until soft. Transfer yam to a food processor. Add butter and paprika. Pulse, adding a little cream at a time, until mixture is smooth. Salt to taste.
- To serve, layer yam purée with a pair of lamb chops and fennel. Sprinkle with coarsely grated Parmesan cheese, if desired.
- Pair with Beringer Private Reserve Cabernet Sauvignon.
SERVES 8
Pair With Private Reserve Cabernet Sauvignon
With each vintage of the acclaimed Private Reserve Cabernet Sauvignon, the Beringer Winemaker chooses the best lots from our reserve vineyards in the Napa Valley, each of which demonstrate remarkable expression of terroir. Beringer’s extraordinary collection of vineyards is the result of a significant and decades-long relationship between viticulture and winemaking.
Panko Crusted Baked Mini-Crab Cakes
With Private Reserve Chardonnay
Ingredients
- 12 oz crab meat, shelled and cooked
- ¼ cup finely diced celery
- ¼ cup minced fresh scallions
- ¼ cup mayonnaise
- 1 large egg
- 2 tsp Dijon mustard
- 1 ¼ cups panko
- ¼ tsp white pepper
Instructions
- Heat oven to 475˚F.
- In a bowl, combine celery, scallions, mayonnaise, egg, and mustard. Mix well. Add crab and ¼ cup panko. Stir to combine.
- Place remaining panko in a shallow dish. Shape crab mixture into 24 balls; flatten slightly. Coat each with panko, pressing to adhere. Place on a baking sheet; bake 15 minutes, or until golden brown.
- Serve with a selection of dipping sauces, like chipotle mayonnaise, lemon aioli, mustard crème fraîche, or mango chutney. Pair with Beringer Private Reserve Chardonnay.
MAKES 24
Pair With Private Reserve Chardonay
Beringer Private Reserve represents the pinnacle of the portfolio. The most expressive lots are chosen and blended to create a richly layered wine with aromas of crème brûlée and rich citrus and fruit flavors.
Lemon-Rosemary Roasted Chicken
With Private Reserve Chardonnay
Ingredients
- 1 large yellow onion
- 1 four- five-pound chicken
- ½ cup olive oil
- ¼ tsp salt
- 1/8 tsp black pepper
- Dash of cayenne pepper
- 6 fresh rosemary
- 1 lemon, quartered
- 4 cloves of garlic, peeled
Instructions
- Heat oven to 425˚F.
- Cut onion into 4 thick slabs. Place on roasting pan. Pat chicken skin dry with paper towel. In a bowl, combine oil, salt, pepper, and cayenne. Generously rub chicken with mixture under and over the skin. Insert rosemary sprigs under skin. Stuff cavity with lemon and garlic. Tie ends of legs together with baking twine.
- Place chicken, breast side up, on top of onion slabs, tucking wings to prevent burning. Roast in oven for 20 minutes per pound, or until a meat thermometer inserted into the thickest part of the breast reads 165˚F. If skin is becoming too brown, tent with foil.
- Remove chicken to cutting board and rest for 10 minutes. Carve, drizzle with pan juices, and serve with wild rice pilaf with golden raisins. Pair with Beringer Private Reserve Chardonnay.
SERVES 6
Pair With Private Reserve Chardonay
Beringer Private Reserve represents the pinnacle of the portfolio. The most expressive lots are chosen and blended to create a richly layered wine with aromas of crème brûlée and rich citrus and fruit flavors.
