| 1996 Robert Mondavi Reserve Cabernet Sauvignon 750ml|
Napa Valley, California
Our 1996 Cabernet Sauvignon Reserve is made from grapes grown in several of Napa Valley’s most esteemed vineyards, brought to perfect maturity in the 1996 vintage. These vineyards, because of outstanding clones, soils, microclimates and cultivation techniques, have historically and consistently produced the most expressive and complex wines. The grapes are rich in varietal character, with impeccable balance, and produce wines with great structure and aging potential. Our 1996 Cabernet Sauvignon Reserve has opulent layers of cassis, blackberry, spice and hazelnut, with exceptionally elegant tannins. Filet mignon with shiitake mushrooms, accompanied with a gratin of potatoes with white truffle oil, is a one of many delicious pairing for this velvety wine.
-From The Winery
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.