| Beaulieu Vineyard Georges De Latour Private Reserve Cabernet Sauvignon ( Soiled Label) 1992 |
Napa Valley, USA
...stylish, polite, elegant Cabernet with a healthy ruby color, medium body, and an attractive, understated set of aromatics. Although not extracted or particularly powerful, this wine offers considerable charm, elegance, and ripe fruit in a medium-bodied, silky-textured format. In spite of its accessibility, it promises to last for 10-15+ years...
Deep black cherry, black olive and complex, mineral-licorice aromas of Clone 6. One of the most powerful Georges de Latour Cabernets in recent years, the dark berry flavors are framed by powerful, rich tannins. Well balanced and full-bodied, the finish features the dense minerality and structure typical of Clones 6 and 4.
A great wine, destined for the great tables of the world, and the classic Cabernet matches of roasted meats and savory cheeses.
About the Winery Beaulieu
When Georges and Fernande de Latour purchased a four-acre parcel of land with a hous in Rutherford in May 1900, the new century had barely begun. Georges de Latour decided to surprise his wife with a wonderful piece of property in the heart of Napa Valley in a small town called Rutherford.
When Fernande saw the land she exclaimed "Quel Beaulieu" which in French means beautiful place, thus Beaulieu Vineyard was named. This new venture for the de Latours was timely. In fact, Napa Valley had been suffering because of a vine-destroying louse called phylloxera. Thanks to Georges' knowledge of the cure for phylloxera - resistant rootstock that he would import by the millions over the next decade - prosperity would return to Napa Valley, and Georges would soon be a most influential and well-known figure.
As the St. Helena Star wrote in May, 1911: "When it comes to quality, California is greatly indebted to Mr. G. de Latour, of Rutherford, who for some years has imported hundreds of thousands of the choicest French grafted vines, which have been planted in all the important vineyards of the State."
About the Wine
"Deep dark ruby in color, the aromas reflect classic Rutherford notes of black cherry and currant, with licorice, loam and dried herb components. The wine is medium to full bodied with layered flavors of dark berries, currants, cherries, slate, anise and vanilla...Reserve level Cabernet-based wines are vinified in a similar manner. Grapes were hand picked at optimal maturity and crushed into stainless steel fermenting tanks. Fermentation lasted 7-10 days, with peak juice temperatures reaching 85°F. The must was gently pumped over/punched down 2-3 times per day to carefully extract aroma and flavor components. Pressed at dryness, the individual vineyard lots were transferred to a variety of barrels for malolactic fermentation and extended aging...Nearly opaque black ruby-violet color. Pronounced, herbal, licorice-vanilla and dark cherry aromas, fragrant and explosive intensity. Definite clone 6 influence. Full-bodied, with a thick chewy texture, ripe black and red fruits, firm but supple tannins and no sense of jamminess or over-ripeness. Ripe tannins and solid acidity provide underpinning. Hints of licorice and mineral, as well as bittersweet cocoa, show up in the very long finish. This wine has high fruit intensity combined with strong structure to insure extended aging up to two decades from vintage, and should be the longest aging Private Reserve of the 1990’s."
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.
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