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Pahlmeyer Napa Valley Proprietary Red 2006
 Pahlmeyer Napa Valley Proprietary Red 2006 Bordeaux Red Blends from Napa Valley, California
California, Napa Valley, USA    
Our Price: $139.99

Availability: Usually ships the next business day


Item #: 35212

Product Notes:
95 points Robert Parker's Wine Advocate
There are 7,000 cases of the prodigious 2006 Proprietary Red Wine (a blend of 80% Cabernet Sauvignon, 10% Merlot, and the rest Cabernet Franc, Petit Verdot, and Malbec). Most of the fruit comes from the Stagecoach Vineyard and the Waters Ranch. Sweet, smoky, meaty aromas interwoven with melted asphalt, camphor, blackberry, cassis, and charcoal scents emerge from the complex aromatics. In the mouth, the wine is full-bodied, displaying sweet tannin, a concentrated mouthfeel, and a long, heady finish with substantial fruit, glycerin, and extract. It should drink beautifully for 20+ years. (12/ 2008)
93 points Stephen Tanzer's International Wine Cellar Good medium ruby. Musky aromas of black raspberry, mocha and smoke. Ripe, lush, seamless and deep; broad for the vintage, with plenty of mid-palate stuffing to support its tannins. This, too, is still youthfully unevolved and will need longer to express its inherent sweetness. Like the 2006 merlot, this merited a score at the high end of my original projected range. (6/ 2009)
92 points Connoisseurs Guide This latest version of Pahlmeyer's proprietary Napa Valley blend is, as usual, a very big, very deep wine that delivers lots of no-holds-barred richness. Its involving mix of cherries, cassis, dried herbs and very rich oak comes with a certain Merlot-like roundness and immediacy, and it eschews overt tannins even while being very well-balanced. It is already showing a fair sense of complexity, but be assured that there is much more to come, and the smart collector with set it aside for from five to eight years. (12/ 2009)
90 points Wine Enthusiast Mainly Cabernet Sauvignon, with smaller percentages of the other four Bordeaux varieties, this strongly tasting wine is fruity-sweet in blackberries, cherries, raspberries, cocoa and new smoky oak. Itís a little hot in alcohol, which robs it of some elegance. But itís delicious and creamy, and could gain some subtlety with a few years in the bottle. (4/ 2010)
Wine Spectator Pure, rich and focused, this is intense and concentrated, with layers of currant, blackberry, black cherry and spice. Finishes with a long, persistent aftertaste and a flash of heat. (Web, 2007)

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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