Cooking with Wine: Cabernet Sauvignon + Blackberry Dijon Mustard

Grey Poupon Rouge

I received a jar of the Grey Poupon Rouge this past Friday and was really excited to cook with it over the weekend. It’s not everyday you see such a unique combination of flavors blended together like this.

I was hopeful the Grey Poupon Rough would make an amazing dish and decided to grill up some wings and toss them in the sauce.

Below are the results:

wpid-20150329_193916.jpg

You can’t tell in the picture, but the wings had a purple glaze, similar to the color in the jar picture above.

I couldn’t taste any of the Cabernet Sauvignon, however the sauce had a robust mustard flavor with a hint of sweetness.

Ultimately, I was not a fan of the Grey Poupon Rouge on my chicken wings, however it may be better suited with other dishes. The Kraft Foodservice website has a list of recipes that may pair better.

I’m not sure if Kraft has plans to release this flavor to retail consumers, but you may find it on some restaurant’s menus.

Until next time!

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6 thoughts on “Cooking with Wine: Cabernet Sauvignon + Blackberry Dijon Mustard

  1. You’ve piqued my interest with this mustard, I’m going to have to try it! How about on a grilled pork roast? I usually put mustard and maple with onion and garlic powders on one, halfway through grilling.
    Would it work in a vinaigrette, maybe? Or how possibly mixed with cream for a salad dressing- my friend emptied the dijon mustard jar once by adding a few tablespoons of cream, shaking, then pouring it over his salad- delish!
    Two more ideas- on baked salmon; in a ham and cheddar sandwich?
    That’s it. I’m looking for it here in California!

    Liked by 1 person

  2. Pingback: Cooking with Wine: Cabernet Sauvignon + Blackberry Dijon Mustard

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