Wine and food pairings are a delicious way to discover the depth and diversity of Paso Robles wines. Through thoughtfully matched recipes and Serial Wines, you’ll discover how your favorite dishes and Paso wines come together to tell the story of the region, one bite, sip, and experience at a time.

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Cocoa-Espresso Crusted Ribeye With Brown Butter & Sage Smashed Potatoes

A Flavor Map for Your Wine:
• The Rub: The cocoa powder draws out the wine’s dark cherry streusel and ripe mulberry notes, while the espresso grounds amplify the aromas of tobacco leaf and cedar.
• The Side: The fresh sage in the potatoes directly mirrors the fragrant sage found on the wine’s palate.
• The Structure: The rich marbling of the ribeye is the perfect counterweight to the wine’s smooth, full-bodied texture.

Ingredients

• 2 Ribeye Steaks (1 inch thick)
• The “Serial” Rub:
– 1 tbsp Ground Coffee (Fine grind)
– 1 tsp Unsweetened Cocoa Powder
– 1 tsp Brown Sugar
– ½ tsp Salt & Black Pepper
• The Side: Baby potatoes, butter, fresh sage leaves.

Instructions

1. The Rub: Mix coffee, cocoa, sugar, salt, and pepper. Pat steaks dry and coat generously on all sides.
2. The Sear: Pan-sear in cast iron over high heat (4–5 mins per side for medium-rare). The sugar will caramelize into a dark, savory crust.
3. The Side: Boil baby potatoes until tender. Smash them flat on a baking sheet. Top with brown butter and fresh sage; roast until crispy.
4. The Discovery: Let the meat rest for 5 minutes. Pour a glass of Serial Cabernet and taste how the baking spice accents in the wine frame the meal.

Wine Pairing Recommendations

• Pair with Serial Cabernet Sauvignon Paso Robles

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