| 2000 Chateau Beau-Sejour Becot Grand Cru Classe St Emilion Bordeaux
Bordeaux, France |
Product Notes:
ChGteau Beau-STjour BTcot is located on the plateau of Saint-Martin de Mazerat, to the immediate west of Saint-Emilion village,in the heart of the Saint-Emilion appellation. It is surrounded by the most prestigious vineyards of the commune, which counts two "Premier Grand Cru ClassT A" and eleven "Premier Grand Cru ClassT B". This classification is unique in that it is revised every ten years.
During the Middle Ages the monks of Saint Martin took over at the ChGteau Beau-STjour BTcot where the Gallo-Romans had left off eight centuries before. The estate then passed into the GFres family, who were nobility from the Camarsac area. Over the years the estate changed names. In the eighteenth century it was known as Domaine de Peycoucou - the hill where the cuckoo sings- and it was in 1787, as the wish of GTnTral Jacques de Carle that it became ChGteau Beau-STjour BTcot. With this name he wanted to leave to posterity the happy memories of his stay there. The ulterior motives were possibly commercial or marketing ones. Although he came from a military background, he was commercially-minded and no doubt saw the advantage in creating an attractive-sounding label. ". GTnTral Jacques de Carle however, had no successor, and after a series of sales and inheritances the estate of Beau-STjour fell in 1924 into the hands of Docteur Jean Fagouet, who expanded the vineyard to 10 hectares 5 (about 26 acres). Michel BTcot, from a wine-growing family settled in Saint-Emilion since 1760 and owners of nearby ChGteau La Carte since 1929, bought the estate from him in 1969.Michel BTcot retired in 1985, and entrusted the management of the estate to his sons, GTrard and Dominique..
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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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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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