| 2007 Opus One Napa Valley Proprietary Red Wine
Napa Valley, California     |
Product Notes:
95 points Robert Parker: "The 2007 has terrific black currant fruit, licorice, incense, and subtle smoke, an opulent, even voluptuous mouthfeel, dazzling purity and texture, and a skyscraper-like mouthfeel. This is a sensational Opus One, with sweet tannin and impressive precision and depth. It can be drunk now or cellared for 25+ years." (12./09) 93 points Stephen Tanzer: "Deep red-ruby. Very sexy, perfumed aromas of ripe black raspberry, roast coffee and flowers; there's a wildness here that I find compelling. Quite fresh and juicy in the mouth, but with a slightly exotic character to the dark berry, black cherry, smoky oak and bitter chocolate flavors. Not a fat style of 2007 but perfumed and energetic. Most impressive today on the firm, long finish, where substantial ripe tannins reach the front teeth. Built for a long evolution in bottle. I'd love to compare this against the 2006 in ten years." (May/June 10)
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 Food Pairing:
Cabernet goes well with beef lamb, goose and most red meats, especially a juicy barbequed steak, grilled and smoked foods. It also does well with brie, cheddar cheese and chocolate.
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About Varietal:
Cabernet Sauvignon is a red grape variety grown throughout the world. It is the undisputed king of red grapes, and not only as a result of its fabulous popularity as the central grape in Bordeaux. Cabernet Sauvignon is a hardy, versatile grape, perfectly
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Recipe:
Pan-Seared Filet Mignon with Cabernet Sauce Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake and raspberries. INGREDIENTS 4 tablespoons (1/2 stick) chilled butter
4 filet mignon steaks (each about 4 ounces) 1/3 cup chopped shallots
2/3 cup Cabernet Sauvignon
1 generous tablespoon drained capers
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley PREPARATION Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes. Stir in parsley. Reduce heat to medium-low. Whisk in remaining 2 tablespoons butter. Season sauce with salt and pepper. Spoon over steaks. |
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