| 2005 Joseph Family Vineyards Cabernet Sauvignon 750ml|
Our vintage 2005 Cabernet was harvested the second week of October. This was a lush year with lots of rain and a long, mild summer. Throughout the valley yields that year were very high, as was quality. We intentionally, however, cropped our 12 acres to just two tons per acre. As with all our vintages, the 2005 was made in a classic Bordeaux style, with extended maceration (the juice left on the skins for over 30 days) and aged in 65% new French oak for 21 months.”
The third vintage of the delicious Joseph Family Vineyards is just now being released. Joseph Family Vineyards is a small family-owned and operated producer of classic Cabernet Sauvignon wines. Located in the south-east corner of the Alexander Valley, their vines climb a steep gravel slope above the Russian River valley. Directly to the north and west are vineyards supplying Silver Oak and behind is a vineyard that has supplied Lancaster. This hand-crafted wine is every bit as good as these Alexander Valley icons but sells for 30% less!
This wonderful Alexander Valley Cabernet Sauvignon is probably the most complex of the vineyards first three vintages. It has multiple layers with a black cherry core, overlain by notes of coffee, mocha and cedar. The tannins and fruit are seamlessly integrated, providing for a wonderful balance and a smooth, very long finish.
Cabernet goes well with beef, lamb and goose. It also does well with brie, cheddar cheese and chocolate
Cabernet is the king of red 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.