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1998 Beaulieu Vineyard Clone Six Rutherford  Napa Valley Caberne
 Beaulieu Vineyard Clone Six Rutherford Napa Valley Cabernet 1998
Napa Valley, USA
Beaulieu Vineyard Clone Six Rutherford Napa Valley Cabernet 1998
Special Price: $99.99
Suggested Retail Price: $159.99

Availability: Usually ships the same business day if ordered before 3 PST


Item #: 35910

Product Notes:
Slightly soiled Label but perfect condition.
Full ruby-purple black color. The sheer individuality of Clone 6 stands out in the deep, mineral-earthy yet powerfully fruity aroma, redolent of cassis, graphite, black pepper and sweet oak-vanilla. Rich and powerfully fruity on the palate, the wine shows mouth-coating intensity, with concentrated black fruit and mineral flavors balanced by substantial, firm tannins. More compact and less broad than the previous vintage, there is a dense core of sweet, ripe fruit that suggest that this wine, while approachable now, really will be at its best with a decade of aging.

Food Pairing:
Cabernet goes well with beef, lamb and goose. It also does well with brie, cheddar cheese and chocolate

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.

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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