Pine Ridge Napa Valley Cabernet Sauvignon

Decant for 30 minutes to allow this youthful wine, to open up and show at its best.

 “Wine is personal. My goal is to create the best wines that express our five distinct appellations. My aim is to produce elegant, balanced wines that retain their fruit quality and express their vineyard terroir. I like taking raw fruit in and guiding it on the path to great wine”  Michael Beaulac – General manager and wine maker at Pine Ridge

Taste Like

Berry / Plum / Cinnamon / Cracker / Tannin / Cherry / Coffee

Smell Like

Berry / Cassis / Violet / Ginger / Cocoa / Basil

Goes well with

Beef / Lamp / Cheese

From Wine Maker

The berries were hand harvested at night, carefully sorted and destemmed to tank, where fermentation took place. Then, the wine was racked to 35% new American oak barrels, where it was aged for 18 months prior to bottling.

Wine Facts

          - Brand                                Pine Ridge

          - Variety / Blend %             90% CABERNET SAUVIGNON 10% PETIT VERDOT

          - Religion / Country           Napa Valley / California

          - Alcohol                              14.2%

          - Bottle size                         750 ML

VDO Review

Food Pairing : Braised Beef Short Ribs

Ingredients

8 beef short ribs (about 6 ounces each)

3 cups flour

2 tablespoons garlic powder

2 tablespoons onion powder

3 tablespoons kosher salt

2 tablespoons black pepper

4 tablespoons olive oil

2 cups chopped onions

2 cups chopped celery

2 cups chopped carrots

2 cups red wine

1 head garlic, papery outer husks removed, cut in half (about 12 cloves)

2 sprigs fresh rosemary

4 sprigs fresh thyme

Low-sodium beef broth, enough to cover ribs (about 32 ounces)

Preparation

1.Preheat oven to 300°F.

2.Combine the flour, garlic powder, onion powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.

3.Heat the olive oil in a large braising pan or ovenproof casserole over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.

4.Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.

5.Add the red wine, garlic, rosemary, and thyme and simmer until liquid is reduced.

6.Return beef short ribs back to the pan; add beef broth to almost cover the ribs.

7.Braise covered in oven for 2 to 3 hours, or until the meat is tender and falling off the bone.

8.Carefully remove the beef ribs from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables on platter.

9.Bring braising liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables