| Stags Leap Napa Valley Cabernet 2009|
Robert Parker's Wine Advocate:
The 2009 Cabernet Sauvignon is an attractive wine laced with sweet red cherries, flowers and spices. Hints of licorice and mint add complexity to the feminine finish. This forward, juicy Cabernet is best enjoyed over the next few years. Anticipated maturity: 2012-2017.(12/ 2011)
*Cellar Selection* This tastes and feels a little gritty, with dry tannins. There's something old-fashioned about it, in an era of lush, sweet Cabernets that appeal in their youth. A rich core of blackberry and black currant suggest that time in the cellar will be rewarded. Hold until 2017 or so. (12/ 2012)
Cabernet Sauvignon is synonymous with the Napa Valley in general and Stags Leap District in particular. In the Estate vineyards, we take full advantage of this ideal location, planting Cabernet vines in deep, well-drained loamy volcanic soils. For this wine, Kevin Morrisey blends Estate fruit with grapes from key vineyards located in many of the other prestigious Napa Valley appellations. This is a well-balanced, luscious and velvety wine with complex layers of plum, spice, and coffee.
Cabernet goes well with beef, lamb and goose. It also does well with brie, cheddar cheese and chocolate
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.
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.
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