2004 Delille Cellars D2 Washington. $34 from Andrea Robinson Wine Club.
Deep red color, deep hue, lovely aroma of dark fruits with hints of cinnamon and coffee, very good fruit tastes with hints of earth, spices and coffee, medium mouth feel, good tannins, very good balance, long finish with good fruit, spice and earth notes. Medium EGA. 3*+.
I had this wine with some left over pasta with a bit of meat sauce, all nicely melded. Robinson suggests that it pairs beautifully with a Short Rib Ragu with Pappardelle. Janet loves the Wild Boar version of this dish form Babbo, and I'm including the recipe to remind me to make the dish for her on the first cold weekend in September. Should be a great food and wine match.
Notes:
Winery: http://www.delillecellars.com/ D2 ’04 is focused and has bright black cherry and berry aromas with cigar box oak. It has nuances that wrap nicely around the silky Merlot texture. The flavors show lush cherries and blackberries with black pepper spices. This vintage is already showing a lengthy finish. 41% Merlot, 45% Cabernet Sauvignon, 12% Cabernet Franc, 2% Petit Verdot.
Robinson: Delille = duh-LEEL.
This blend of 41% Merlot, 45% Cabernet Sauvignon, 12% Cabernet Franc and 2% Petit Verdot could easily be mistaken in a blind tasting for a Bordeaux chateau wine from the Graves or Medoc in a great vintage. It has incredible fruit density of blackberry and dark fig, plus a sweet vanilla and cinnamon scent from the oak. Overlaying all of that is an earthy scent of burning autumn leaves and ground coffee, with a hint of black pepper in the finish. It will age gracefully for 5-7 years and perhaps longer, though the fruit intensity makes it a pleasure to drink now.
This shortrib recipe is a perfect choice to make the most of it.
(RCP) SHORTRIB RAGU WITH PAPPARDELLE SERVES 6
3 tablespoons olive oil
4 1/2 pounds beef short ribs
Kosher salt
Freshly ground black pepper
6 large garlic cloves, finely chopped
4 large shallots, diced
2 large carrots, diced
2 celery stalks, diced
1 tablespoon flour
1/2 cup tomato paste
3 cups red wine
1 1/2 cups beef broth
2 sprigs fresh rosemary (plus more for garnish)
1 bay leaf
1 teaspoon dried thyme
1 pound wide egg noodles or pappardelle
4 ounces Maytag Blue Cheese from Iowa or other high quality blue cheese
Preheat the oven to 325 degrees. Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the ribs on both sides with salt and pepper. Brown them on both sides, turning often. Remove ribs to a plate and set aside.
Turn the heat down to medium and add the garlic, shallots, carrots, and celery to the pan. Saute until the shallots are translucent, 5 to 6 mnutes. Sprinkle in the flour and add the tomato paste. Stir to combine. Slowly pour in the red wine and beef stock, stirring to break up any lumps of tomato paste. Add the rosemary, bay leaf, thyme, and a generous grinding of black pepper.
Return the short ribs to the Dutch oven, along with any juices from the plate, and stir them into the sauce. Cover the pot and place in the oven. Bake until the meat is tender and nearly falling off the bones, about 2 1/2 hours.
Remove and discard the rosemary sprigs and bay leaf. Remove the meat from the bones and discard the bones. Stir to break up the meat a little. (The shortrib ragu may be covered and refrgerated overnight. Gently reheat over low on top of the stove.)
Bring 4 quarts of water, a splash of olive oil, and 1 teaspoon salt to boil in a large pot. Add the noodles and cook according to the package instructions, until al dente. Drain and divide among 6 serving plates. Top with some shortrib ragu and sprinkle with the blue cheese. Serve immediately.