Wine with Dinner: Roast Beef & Goosecross CabFebruary 25, 2010 8:19 am Wine
We saved our bottle of 2004 Howell Mountain (Napa Valley) Cabernet Sauvignon from Goosecross Cellars for a rainy but special day. A rainy day isn’t hard to find in Seattle. As for special, we decided the time had come as our mini-vacation wound down a few weeks ago. So we opened this special luscious Cab to accompany our savoury roast beef dinner.
And oh did we savour this wine! Howell Mountain Cab from Goosecross Cellars is deep, rich and elegant, with concentrated flavors, firm structure and complex – a wonderful wine to sip on its own but even better when paired with roast beef. From the tasting notes:
“Tremendous depth and complexity. Rich, deep and dark, our Howell Mountain Cabernet is perfumed with sweet black plum, dried cherry, roasted espresso bean and anise. Lush, palate-coating flavors of black cherry, dark chocolate, cedar and subtle smoke finish with round, integrated tannins.”
Winemaker Geoff Gorsuch likes to pair his Howell Mountain Cab with steak – in particular, a recipe from Goosecross co-owner Colleen Topper for Grilled Rib-Eye Steak with Garlic Butter. That sounds heavenly! You can find it in the extensive recipe section of the Goosecross website. (Simply select “Howell Mountain Cabernet” from the Wine Varietal dropdown menu. I’m printing it out right now!
In Napa Valley, Cabernet is king. And 2004 Howell Mountain Cab from Goosecross Cellars is a king of a Cab! But the only place you can buy it is their website – so be sure to stop by to see their wonderful wines, a huge database of recipes, podcasts, blog posts and so much more.