| Mario Perelli-Minetti Napa Valley Cabernet Sauvignon 2006
Napa Valley, USA |
Product Notes:
This wine was created from 100% Cabernet Sauvignon fruit from the hills of Napa Valley, 75% from Pope Valley and 25% from Atlas Peak. Combined together this fruit creates a rich and well-balanced wine with fort nuances of chocolate, dark berries, and spice that coat the tongue from top to bottom. this wine was aged for 26 months in a combination of French and American oak barrels. This is a high powered wine with layers of oak and tannins. "This by far is our best value wine, you can't go wrong with this Cab." --Andrew Perelli-Minetti Gold Medal Winner, San Francsico Chronicle Wine Competition, and Gold medal in North of the Gate Wine Competition.
2650 cases were produced
We monitor our inventory to provide accurate information on the products we offer. On occasion, the listed vintage will sell out or be replaced after your order is placed. We reserve the right to substitute with an alternate vintage unless you indicate substitution is not allowed
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 Food Pairing:
Cabernet goes well with beef, lamb and goose. It also does well with brie, cheddar cheese and chocolate
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About Varietal:
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.
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Recipe:
CABERNET-BRAISED SHORT RIBS
Prep time: 20 minutes / Cook time: 3 hours
Ingredients:
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
Directions:
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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