Daughters and Sons Cabernet Sauvignon

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SEPTEMBER WINE CLUB:

Daughters and sons Cabernet wine bottleBold wine Style logoDaughters and Sons
Cabernet Sauvignon
Columbia Valley, Washington State

BOLD WINE STYLE

This Cabernet comes from Columbia Valley, the most highly regarded area of wine growing in Washington, and is a classic wine with a modern twist. With elements of dark fruit and cherry cola, this wine steals the show every time….no matter who else is in the room.

WINE DETAILS:

  • Varietals: 100 % Cabernet Sauvignon
  • Alcohol: 13.5% alcohol / volume
  • pH: 3.70
  • TA: 7.9 g/L
  • Appellation: Columbia Valley AVA, Washington State
  • Fermentation: Stainless steel for three weeks before being pressed to neutral French oak for ML completion
  • Aging: 12 months in French oak, no new barrels
  • Pairing: Best enjoyed with friends at BBQ or at home in a cozy sweater.

ABOUT DAUGHTERS AND SONS:
The Founders of Daughters and Sons have (collectively) been involved in wine making for several decades.  They focus on minimal intervention winemaking to showcase each variety and vintage to its fullest, not manufacturing the same product year in and year out. Crafted with intent and purpose, the winemakers focus on creating fruit driven, delicious wines from some of the best vineyards in the Pacific Northwest. “Daughters and Sons” was created to provide a legacy in the wine business, but with a simple style of wine that is made for family gatherings. Learn more at Daughters and Sons>

Glazed short ribs with polenta dishBalsamic Glazed Short Ribs with Creamy Parmesan Polenta

SHORT RIB INGREDIENTS:

  • 3½ to 4 lbs. bone-in beef short ribs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups Columbia Valley Cabernet Sauvignon wine
  • 2 cups beef stock
  • ¼ cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

POLENTA INGREDIENTS:

  • 1 cup coarse cornmeal
  • 4 cups chicken or vegetable stock
  • 1 cup whole milk
  • 3 tablespoons butter
  • ¾ cup freshly grated Parmesan cheese
  • salt and pepper

DIRECTIONS:

  1. Heat oven to 325°F.
  2. Season short ribs generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides, working in batches. Remove.
  4. Add onion, carrots and celery. Cook 5–6 minutes.
  5. Add garlic and tomato paste; cook 1 minute.
  6. Pour in Cabernet and balsamic vinegar, scraping up the browned bits.
  7. Stir in beef stock, brown sugar, thyme, rosemary and bay leaves.
  8. Return short ribs to the pot. Liquid should come about halfway up the meat.
  9. Cover and braise for 2½–3 hours, until the meat is fork-tender.
  10. Remove ribs and strain the sauce if desired. Simmer sauce uncovered until slightly thickened.
  11. For polenta, bring stock and milk to a simmer. Slowly whisk in cornmeal. Cook 25–30 minutes, stirring frequently.
  12. Stir in butter and Parmesan. Season to taste.
  13. Spoon polenta onto plates, top with a short rib and drizzle generously with the Cabernet balsamic sauce.

Information & Photos © Daughters and Sons Wines – All Rights Reserved.
© Recipe courtesy of WineStyles – All Rights Reserved.

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