Gnekow Family Winery invites you in the optimistic spirit of our uniquely expressive wines.
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Cabernet Sauvignon is the classic Bordeaux grape. The great wines of the “Left Bank” Medoc, Haut Medoc and Graves are primarily Cabernet Sauvignon. It is a survivor and has reached this lofty pinnacle by dint of its dark color, thick, rain resistant skins, good acidity and tannins. The classic English Claret was a wine that took years to mature but the wines were worth the wait. Today’s wines are much more approachable and the grape is planted in every wine region in the world. Our grapes came from Lodi where warm days and cool delta breezes mingle and produce grapes that are well balanced and ripe. For food choices, our Braised Pork Shoulder Recipe is wonderful, or try it with Steak, Prime Rib, or Lasagna. It also pairs quite well with hearty cheeses such as Cheddar, Colby and especially the Blue Cheeses: Roquefort, Camembert or Danish Blue. These are perfect to enjoy with Campus Oaks Cabernet Sauvignon.
The color is a brilliant cherry red. The nose is filled with ripe red berry, black currant, and green peppercorns. The palate has intense flavors of black currant and cassis. The flavors are luscious with notes of vanilla and holiday spices. The finish is perfectly balanced, making our Cabernet Sauvignon smooth and easy to drink.
Food Pairings & Recipes
Braised Pork Shoulder in Campus Oaks Cabernet Sauvignon Sauce
6 1/2-8 LBS. pork shoulder roast
1 1/2 bottles Campus Oaks Cabernet Sauvignon
3 cups chicken stock
1 cup water
7 oz. Olive oil, divided
8 oz. pancetta (small dice)
2 yellow onions (small dice)
5 stalks celery (fibrous layer peeled off)
3 carrots (peeled and diced or shredded)
1 can Plum tomatoes, 28oz.(crush the tomatoes before using.)
10 whole cloves
2-3 sprigs rosemary
3 tbs. unsalted butter
all-purpose flour (as needed)
salt and pepper
Preheat your oven to 350 degrees
Trim the pork shoulder of any unnecessary fat or silver skin. Liberally sprinkle it all over with salt and pepper. Next, roll the pork shoulder in flour. Use as much flour as necessary to coat the entire cut of meat, but shake loose any extra.
In a large, heavy gauge roasting pan, pour in 5oz.(a little over a 1/4 cup) of olive oil. Place the pan across two burners on your stove and turn the heat up to medium-high. Once the oil is shimmering, Place the pork shoulder into the pan. The idea is to get a good sear, so fend off the urge to touch it once you put it down. When the first side is seared, turn it over to the other side and repeat until all sides have been seared.
While searing the pork shoulder, place a saute pan over a medium flame, pour the other 2 oz. of olive oil and allow to heat through. Then add the pancetta and cook until the fat has been rendered and the pancetta appears to have a crisp to it and remove from the pan, but leave the oil in. check the pan to make sure there are no burned pieces left in the bottom. If there are, remove and discard them before continuing.
Now add the onions celery, carrots and cloves with a generous pinch of salt, and stir to coat the contents of the pan with oil. Allow this mixture to cook over a medium-low flame, stirring from time to time, until the onions have turned translucent.
Back to the pork shoulder. Once you have an even sear on all sides, begin to add the Cabernet Sauvignon, one cup at a time. STOP around 3 cups, and allow the Cabernet to start boiling. At this time, keep adding the remaining Cabernet, a cup at a time. Once it has all been added, bring the wine up to a boil for 2-3 minutes.
Next, add the vegetables from the saute pan, as well as the can of plum tomatoes, rosemary, chicken stock and the water into the roasting pan, and spread the evenly. Allow this mixture to come up to a boil and then remove from burners. Cover the roasting pan with aluminum foil and place in the oven. Allow to cook for 2 hours and then carefully loosen the foil on the pan (to allow some steam to escape) and cook for another hour.
Once the braise is done, carefully remove the pork shoulder from the pan and cover with aluminum foil. Pour the remaining contents of the pan through a sieve and to separate the sauce from the solids. Gently press the solids in the strainer to release as much juice as possible.
Pour the sauce into a saucepan and place over a medium flame(uncovered). Allow the sauce to come up to a gentle boil. Continue to reduce the sauce making sure to regularly skim and discard the fat and impurities that rise to the surface.
At this time, turn off the flame and stir in the 3 tbls. of butter until completely combined. Taste the sauce and season with salt and pepper as necessary.
Slice the pork shoulder and ladle the sauce on top to serve. A loaf of crusty French Bread or rice pilaf are good accompaniments. Of course, serve with Campus Oaks Cabernet Sauvignon
CA State Fair 2014 86 points Silver, BTI-86 points, Silver, Highly Recommended, Best Value; Tasters Guild-Silver; Ultimate Wine Challenge, 83 Recommended; LA Int’l W&S, Bronze; SF Int’l Wine Comp, Bronze; SF Chronicle Wine Comp, Bronze