The other day, Boris & Marina invited my family for an Uzbek plov (pilaf). I find Central Asian cuisine to be one style of food that allows me to unload all those Napa Cabs that I still have from the days bygone (when I was in Napa almost every single weekend, tasting, learning, buying). The sweetness, meatiness, and the spices of the Central Asian food go perfectly with the ripe, sweet, fuity, oaky, low-acidity, high-alcohol Napa that besieges my cellar waiting for an opportunity. (Like the 2005 Pine Ridge Rutherford Cabernet Sauvignon on the photo below, from the days when I was a member. Oh man...) Plov offers that - sauteed onions and carrots with Basmati rice and classically lamb (but in this case, short ribs falling off the bone, because Rona doesn't like lamb). I am sure Uzbek, Pakistani, Iranian, Afghan, Indian would all work. Pickles of all kinds - my mom made pickled watermelon - go wonderfully with this sweet and pungent cuisine.
So head over to your neighborhood Central Asian restaurant and give a bottle of your unwanted Napa Cab some love!
The plov recipe is here.