| Silver Oak Cabernet Sauvignon Napa Valley 2003 1.5 L|
Napa Valley, USA
2003 Silver Oak Cabernet Sauvignon Napa Valley 750ml "Full-bodied, chewy, and muscular with an inky dark ruby/plum color, and hints of wood smoke, tobacco, cinnamon, espresso roast, and herbs, this dense, chewy, lavishly oaked wine should drink well for 10-12 years."Robert Parker
"The 2003 Napa Valley Cabernet Sauvignon is a complex and concentrated wine that deftly balances intensity and finesse. The wine has a dark garnet color with a deep purple edge, and displays aromas of blackberry jam, dark chocolate, rose petal, black pepper and cedar. In the mouth, the attack is quite rich, expressing notes of brown sugar and nutmeg, and the flavors proceed seamlessly to a long finish of fruit and ripe tannins. Properly cellared, this wine should give drinking pleasure until 2027." Daniel Baron, Winemaker
Cabernet goes well with beef, lamb and goose. It also does well with brie, cheddar cheese and chocolate
Cabernet is the king of wines. Full flavored, full bodied, full tannins. Cabernet is for people who like big wines. California Cabernets are the biggest and boldest, French Cabernets (Often from Bordeaux) tend to be more mellow and subtle. Many of the best Cabernets have flavors and aromas of berries, plums, currants, cocoa, smoke, leather, cedar and oak.
CABERNET-BRAISED SHORT RIBS
Prep time: 20 minutes / Cook time: 3 hours
3 to 4 pounds bone-in beef short ribs (4 large short ribs)
Sea salt and freshly ground pepper
1 tablespoon olive oil
1 pound small parsnips, peeled and cut into chunks
4 medium carrots, peeled and cut into chunks
1 medium onion, peeled and cubed
1 garlic bulb, peeled and sectioned
1 tablespoon flour
1 (750 ml.) bottle Mario Perelli-Minetti California Cabernet Sauvignon
1 (14 + -oz.) can reduced sodium beef broth
1 tablespoon Dijon mustard
2 tablespoon chopped fresh thyme
Season short ribs with salt and pepper. Working in batches in a large pot, cook in oil on medium-high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cook for 1 minute more. Add wine, broth and Dijon to pot, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return short ribs to the pot. Bring to a boil; reduce heat and simmer over low heat, covered but with the lid cracked, for 2 hours. Remove cover and simmer over medium-high heat for 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes. Makes 4 servings. *May substitute turkey sausage.
Pairing Suggestion: The main cue in food and wine pairing is the type of sauce or spice used on each dish, so pair these hearty short ribs with the same Cabernet Sauvignon used in the sauce.