Its the weekend again! Time to pick out a special bottle of wine to ring-in your days off and savor the fresh Spring air! We have once again been working with Wine Chateau to 'uncork life' and taste luxury.
This week I've had the pleasure of tasting Stag's Leap Cabernet Sauvignon from Napa Valley! This medium bodied wine has a blend of fruit (berries and plums), mint and cloves-making it easy to drink alone or with food. Anyone who enjoys a nice red with dinner will not be disappointed by what Stag's Leap has produced!
According to Wine Chateau's website- this wine can be stored for up to ten years! A great collector's item!
THE WINE: Stag's Leap Wine Cellars Cabernet Sauvignon Artemis 2011
Wine Advocate gave this wine 91 points!
Fun Fact: The main house at Stag's Leap Vineyard is a large stone manor and was a retreat in the early to mid 20th Century. It was used by bootleggers, gangsters, gypsies and its thought a few ghosts have made themselves a home there.
Other types of dishes that would work with the Masi: This wine is very easy to drink and could be paired with something as light as fish or as heavy as steak.
Braised Beef Ribs with Red Wine
4 lbs. Beef Ribs
2 cups beef stock
2 cups red wine
1 cup chopped yellow onion
1 cup chopped celery
3 strips bacon
4 Tablespoons butter
1/2 cup Tony Chachere's Creole Seasoning
2 Tablespoons kosher salt
1 teaspoon chili powder
1/4 teaspoon thyme
Trim any excess fat off of ribs. Mix dry rub together and rub all over ribs. Let sit. In the meantime, cut up
You will be tempted to add BBQ sauce, but PLEASE try it without! They are amazing as-is! Be sure to handle carefully when removing ribs from Dutch oven as they will be tempted to fall apart. Get a good grip with your favorite pair of tongs and you'll be in great shape!
Serve over buttered grits and carrots.