| 2001 Miriam Napa Valley Cabernet 750ml
Napa Valley, USA    |
Product Notes:
This wine was produced 100% from Cabernet Sauvignon grapes grown in Atlas Peak in southeastern Napa Valley at an elevation of 1500-1600 ft. These grapes mature 2-3 weeks later than the Cabernet Sauvignon grapes grown on the floor of the Napa Valley. The longer "hang time" and smaller yield produce richer, more intense wine with deeper color. The wine was aged 30 months in New French Oak barrels. This is our finest wine. 310 cases produced.
|
|
 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.
|
|
|
| | Sign Up For Exclusive Offers |
Special member discounts, advance notice on wines and special events.
|
|
|
|
|
Community
Shopping Cart
Contact Us
| 
Wine Spectator
Robert Parker's The Wine Advocate
Wine & Spirits
Connoisseurs' Guide
The Wine News
