The restrained tannins of the Sonoma Co. Cabernet work very well with chili spice and red meat. I want to pair it with Chef Halverson’s Ancho Braised Lamb Shank.
The video below captures Fred explaining his Cabernet program at the family’s vineyard and why the Sonoma County bottling isn’t made in every vintage.
Ask Keith about Fred’s Cabernet and other Candid Wines at:
prasino wicker park
e-mail: [email protected]
phone: (312) 878-1212
location: 1846 west division chicago, il 60622
sunday 8 am – 10 pm
monday – thursday 9 am – 11 pm
friday 9 am – 12 am
saturday 8 am – 12 am