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Braised Garlic Short Ribs with a Red Wine Tomato Sauce
Braised Garlic Short Ribs with a Red Wine Tomato Sauce Prep
Time: 20-30 minutes Cook Time: 2-2� hours.
Serve with: Mashed potatoes, rice or egg noodles and saut�ed
zucchini. Dessert: Dulce de leche ice cream with toasted almonds.
2 lbs....
Enjoy Your Favorite Wine�But With Some Rules
The mere mention of etiquette brings to mind various images, mainly negative. Etiquette means observing set rules. It�s not about the quaint traditions but where wine is concerned etiquette matter.
The primary connoisseurs of fine wine are...
Grigio or gris, this is a great white wine
One of the most popular imported wine styles in America is Pinot grigio. Nearly all of the Pinot grigio consumed in the US comes from Italy, but as we shall see this is likely to change soon. Pinot grigio is very popular with consumers, but it...
Southern Mama
Ingredients and Preparation
2 cups (500 mL) cold milk
1 medium-size ripe banana, peeled and quartered
1/2 cup (125 mL) frozen orange juice concentrate
(or more to taste)
Blend ingredients together on high speed until smooth and...
The History of Wine Country in the Sierra Foothills and the Delta
It is impossible to study the history of wine country in the Sierra Foothills and the Delta without knowledge of the broader economic forces that have shaped the region since the mid-nineteenth century.
Years Before the Gold Rush
Until the...
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The 1976 Paris Wine Tasting
On May 24th, 1976 the Napa Valley emerged as one of the world's
premier wine producing regions. L'academie du Vin founder Steven
Spurrier assembled a select group of French tasters to conduct a
blind taste test including 4 choice reds from Bordeaux and 6
Napa Valley Cabs. The group of tasters assembled to judge the
competition were among France's finest wine professionals. Their
impressive credentials gave the tasting legitimacy in the
world's eyes.
The identities of the wine were concealed from the judges until
the scores were tallied. Each wine was evaluated on a number of
selected criteria, and when all was said and done, California
wine would never be the same.
The 1973 Stags Leap Wine Cellars S.L.V. Cabernet Sauvignon came
out victorious beating the likes of Chateau Haut-Brion and
Chateau Mouton-Rothschild. This was an upset of epic
proportions; a surprise even to Stags Leap Wine Cellars owner
Warren Winiarski.
The victory became known as the vinous "shot heard round the
world," and its effects were felt almost immediately. The best
Cabs from the Napa Valley were now considered to be on par with
the legendary red wines produced in Bordeaux, the birthplace of
Cabernet Sauvignon blends. This was one of the single most
important events in California viticulture history.
The first vineyards were planted in the region during the late
19th century. Unfortunately, most of these vines were destroyed
by either Phylloxera or Prohibition.
During the 1950's, Stags Leap was covered by groves of various
fruit trees. However, Nathan Fay knew that the land had
viticultural potential. Fay planted his famous Cabernet
Sauvignon vineyard and others began to follow. Warren Winiarski
acquired what became Stags Leap Wine Cellars in 1970.
Stags Leap is known for its moderate, breezy climate and
volcanic, well-drained soils. It is these conditions which gives
Stags Leap Bordeaux varietals their characteristic unabrasive
intensity, and have earned Stags Leap the title of "an iron fist
in a velvet glove."
Stags Leap geology is broken up into
two distinct sections: the
hills and the lowlands. The rocky, volcanic soils on the
hillside are planted almost exclusively with Bordeaux varietals,
notably Cabernet Sauvignon. The hillside soil drains
extraordinarily well, translating into large root systems that
search for underground water sources. The effects are healthy
vines that produce a small quantity of grapes with intense
flavors.
Although Stags Leap is best known for its Bordeaux varietals,
the lowlands also produce award winning wines. Because this
section of Stags Leap is near the Napa River, the soils are
composed of silt, clay and river rocks. Additionally, the soils
are peppered with alluvial volcanic sediment which has washed
down from the hillside over the years. Chardonnay and Sauvignon
Blanc dominate plantings in this part of the region.
There is a small ridge that runs North and South bordering Stags
Leap that funnels winds from the San Pablo Bay through this
region. These winds cool the area, and keep acidity high in
grapes. Coupled with sunny days and well-drained soils, this
leads to wines of considerable depth and balance.
Considering the complexity of viticulture and winemaking, it is
difficult to isolate specific conditions that make for great
wine. But Stags Leap has proven time and time again that it has
the necessary conditions to produce vintages of rare quality.
Because of the unique microclimate and soils of Stags Leap, it
was given AVA status in 1989. AVA stands for American
Viticulture Area, and is an important designation for a wine
producing area to achieve. Each AVA is recognized to be
fundamentally distinct from the surrounding area in terms of
soil and climate. For anyone who wants to experience the cr�me
de la cr�me of the Napa Valley, a Stags Leap Cab will satisfy
even the most discerning palate.
About the author:
Benjamin Bicais lives in the Napa Valley and has written several
articles about Napa Valley Wine Country in Stags
Leap.
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