Pairing: Sausage and Mirassou cabernet sauvignon

Really? A suave cabernet sauvignon for $12? Yes, really.

Our Wine of the Week, Mirassou 2014 California Cabernet Sauvignon, is well made and focused, with concentrated flavors and a long, smooth finish. A whiff of violets invites you to take a sip, and when you do, blackberry, black currant and damp topsoil tickle your taste buds. Suggestions of caramel and vanilla linger until your next sip.

The wine doesn't really have a smoky quality, but something about it evokes bacon. Bacon and Mustard Soup, a classic dish of the Netherlands, makes a stellar match. Slow-cooked meats - stews, braised shanks, pot roast - are great companions, too. Grilled sausages slathered with mustard and wrapped in warm pita or other bread soar with this wine, especially if you enjoy it outside when there's a slight chill in the air.

Given the wine's price point, you can pair it with almost anything - pizza, classic spaghetti and meatballs, polenta with a traditional ragu and similar dishes - without feeling frivolous.

Inspiration for today's recipe comes from two sources. First is the East Coast tradition of braising sausages slowly for a couple of hours, a technique you don't see that often in California. Second is the wine itself, which is inexpensive enough that you can use it to braise the sausages, which makes the pairing soar.

Sausage, Onions & Farro Braised in Red Wine

Serves 2 to 4

2 tablespoons olive oil

4 sausages of choice (see Note below)

1 yellow onion, peeled, trimmed and cut into ¼-inch rounds

- Kosher salt

1 bay leaf

2 Italian parsley sprigs

2 cups dry red wine

½ cup farro, rinsed

3 tablespoons chopped fresh Italian parsley

Pour the olive oil into a medium sauté pan set over medium heat, add the sausages and brown evenly all over. Transfer the sausages to a plate, add the onion, and sauté until limp, about 5 to 6 minutes. Season with salt.

Return the sausages to the pan, add the bay leaf, parsley sprigs, red wine and enough water to completely cover them. Bring to a boil, reduce the heat to very low, cover and simmer for 1 hour. Uncover, add the farro, stir to distribute it evenly and add more water if the sausages are not fully covered.

Cover, cook for 30 minutes, stir and cook until the farro is completely tender, about 20 minutes more. Remove from the heat and let rest for 5 to 10 minutes. Discard the bay leaf and parsley sprigs.

Divide the sausages, onions, farro and cooking juices among individual soup plates or bowls. Garnish with parsley, and enjoy right away.

Note: Choose sausages that don't have a lot of heat made of pork, beef or a blend of the two. Do not use chicken sausages in this recipe.

Michele Anna Jordan is author of the new “Good Cook's” series. Email her at michele@micheleannajordan.com and visit her blog at pantry.blogs.pressdemocrat.com.