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Fathers Day Treasures Gift Basket

About Professional Ratings

These wine ratings are based on a 100-point quality scale, and are selected by each publication's unique criteria. Some wine ratings are expressed as ranges. When this occurs we will list the highest score in the range and note the full range within the tasting note.

While ratings may influence your decision, the ultimate judgment is your palate.

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Product Notes:
This is a great gift idea for Dad! Beringer Founder's Estate Cabernet Sauvignon packed with an assortment of gourmet goodies in a wonderful basket presentation.

- The Works Cracker Bread
- Gourmet Cheese Spread
- Toblerone Chocolate
- Pistachio's
- Nonni's Biscotti Chocolate

Beringer Founder's Estate Cabernet Sauvignon: Beringer Founders' Estate wines combine Beringer legacy quality with everyday value created through the teamwork of Beringer Vineyards' wine and food masters, the Founders' Estate wines marry seamlessly with a variety of culinary tastes.

Beringer Founders� Estate winemaker, Ron Schrieve, believes in 'getting his boots dirty' and walking the vineyards daily during harvest to determine just the right time to pick. 'I wish we got frequent-driver miles, because I�d have a million of them from running up and down the state,' he says. 'But tasting grapes is the only way I can be sure I�m getting as much flavor as possible.' As each vineyard block reached the peak of maturity, the Cabernet was harvested and rushed to the winery, and Ron kept each lot separate until he assembled the final blend. After vinification, Ron aged the wines in French and American oak barrels for 12 months, helping the flavors come together and imparting sweet oak and brown spice nuances. The resulting wine has a deep color with bright cassis, green tea, black olive and sweet vanilla spice aromas that lead into a fleshy mouth that has, as Ron says, 'A big Cab flavor.' Black fruit, cassis, and spice flavors are supported into a long finish by fine-grained, assertive tannins.
Beringer Founders� Estate winemaker, Ron Schrieve

Recipe:
Roast Beef, Blue Cheese and Marinated Red Onion Sandwiches with Mustard Aioli 1 cup seasoned rice vinegar* 2 medium red onions, sliced thinly, separated into rings

1/4 cup mayonnaise 1 1/2 tablespoons olive oil 1 1/2 tablespoons Dijon mustard 1 large clove garlic, chopped finely

8 ounces soft blue cheese, such as Blue Castello or Cambozola, at room temperature 12 slices deli rye bread 1 pound 4 ounces thinly sliced roast beef (deli style) 3 cups arugula leaves

Green & Black Olive Potato Salad Roasting the potatoes and adding olive and tomato gives new zest to a favorite picnic classic. If you can't find tiny potatoes, just cut larger ones into bite-sized pieces.

1 1/2 pounds tiny (creamers) Yukon Gold or red new potatoes, unpeeled 3 tablespoons olive oil 3 tablespoons white wine vinegar 1/2 teaspoon salt 3 tablespoons olive oil

1/2 cup (1/4-inch) celery, diced 1/2 cup green onion, thinly sliced 1/3 cup green olive, such as Italian, coarsely chopped 1/3 cup black olive, such as Calamata, coarsely chopped 3 tablespoons chopped sun-dried tomato (packed in oil; drained) 1/4 cup chopped Italian parsley 1/4 teaspoon crushed red pepper

Napa Cabbage Slaw with Avocado and Toasted Cumin Seed Many people find common, green cabbage too strong. Napa cabbage offers a sweeter and milder flavor with a more delicate texture.

1/4 cup fresh lime juice 1 teaspoon sugar Salt, as needed 1/4 cup olive oil 8 cups shredded Napa cabbage (about a 2-pound head) 1 cup coarsely shredded carrot 1/2 cup thinly sliced shallot, separated into rings 1 teaspoon toasted cumin seed* 2 California avocados 1/4 cup chopped, fresh cilantro

Directions For Roast Beef, Blue Cheese and Marinated Red Onion Sandwiches with Mustard Aioli:

To prepare aioli : Mix mayonnaise, olive oil, mustard, and garlic.

To make sandwiches: Spread 1 tablespoon aioli on each of 6 slices of bread. Spread a generous tablespoonful of cheese over each of remaining 6 slices of bread. Divide drained onion among aioli-topped bread slices; cover each with a portion of the beef. Top each with 1/2 cup arugula leaves. Cover each with remaining bread slices, cheese side down. Cut in half at an angle.

*Seasoned Rice Vinegar contains salt and sugar and is available in the Asian food section of most supermarkets.

For Green & Black Olive Potato Salad:

Cut potatoes into bite-sized pieces. In a shallow baking pan, toss potatoes with 3 tablespoons oil. Roast at 425 �F until just tender, about 10 minutes, turning once halfway through cooking time. Once cooked through, set aside and allow to cool.

Meanwhile, to make dressing, mix vinegar with salt; whisk in the remaining 3 tablespoons oil. Reserve.

When potatoes have cooled, pour reserved dressing over them. Fold in celery, onion, olive, tomato, parsley, and crushed red pepper. Add more salt to taste, if necessary.

For Napa Cabbage Slaw with Avocado and Toasted Cumin Seed:

Cut potatoes into bite-sized pieces. In a shallow baking pan, toss potatoes with 3 tablespoons oil. Roast at 425 �F until just tender, about 10 minutes, turning once halfway through cooking time. Once cooked through, set aside and allow to cool.

Meanwhile, to make dressing, mix vinegar with salt; whisk in the remaining 3 tablespoons oil. Reserve.

When potatoes have cooled, pour reserved dressing over them. Fold in celery, onion, olive, tomato, parsley, and crushed red pepper. Add more salt to taste, if necessary.

Beringer Vineyards Executive Chef David Frakes

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