| Montes Alpha Purple Angel 2007 (94Pts)
Chile    |
Product Notes:
Currently Out Of Stock
94 Points - Robert Parker's Wine Advocate:
"The 2007 Purple Angel is a blend of Carmenere and Petit Verdot that might be the only competition for Terrunyo’s Carmin de Peumo for top Carmenere-based wine in Chile. Purple/black in color, it displays a splendid nose of exotic spices, herbs, lavender, incense, blueberry, and blackberry. Dense, chewy, and opulent on the palate, this is a rich, already complex offering that is meant strictly for pleasure-seekers. Enjoy it from 2013-2022." (12/2010)
91 Points - Wine Spectator Magazine:
"Broad and ripe, displaying layers of boysenberry, plum and fig fruit all held together by notes of maduro tobacco, spice cake and smoked applewood. The long, rich finish lets a dark licorice note play out. Drink now through 2011. 2,050 cases imported." –JM (10/15/2010)
93+ Points - Robert Parker's Wine Advocate (2006 vintage):
"The 2006 Purple Angel is composed of 92% Carmenere and 8% Petit Verdot (an increasingly important blending grape in Chile) aged for 18 months in new French oak before bottling without filtration. Purple/black in color, it has a splendid perfume of toasty oak, pencil lead, incense, sage, blueberry, and blackberry. Layered, bordering on opulent, this full-throttle wine has gobs of fruit, succulent flavors, and a long, pure finish. Cellar it for 5-7 years and drink it from 2015 to 2026. It is another example of just how good Carmenere can be when grown in the right terroir with extended hang-time.
Aurelio Montes remains one of Chile's great innovators and quality leaders. His latest releases are first class from entry level to the top of the portfolio." -Jay Miller (6/2009)
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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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