This is one of the most beautifully elegant Malbecs we have found and at an incredibly low price. Uco Valley is known as the premier growing region in Mendoza for growing epic Malbecs. This flagship wine from Colle Di Boassi is handcrafted for richness and elegance. Aged in French and American oak for one year, this is a plush Malbec with intense blueberry flavors.
This Malbec vintage is at its peak. Just open and drink and be astounded by its smooth integrated tannins, perfumed nose, and soft elegant finish with hints of smoke and violets. This wine is not only a solo drinker, but also will pair wonderfully with beef, game, lamb, steaks, mushrooms and venison.
The details about this wine:
Bienvenuto De La Serna - 2007
Uco Vallley, Mendoza Argentina
This wine is paired perfectly with: Beef Brisket with Fall Vegetables
- 1 (5- to 6-pound) beef brisket, trimmed
- 2 teaspoons salt
- 1 teaspoon pepper
- 6 carrots
- 1 tablespoon vegetable oil
- 4 parsnips, peeled and sliced
- 4 celery ribs, sliced
- 2 large onions, sliced
- 1 fennel bulb, cut into fourths
- 1 (2-ounce) package onion soup mix
- 1 1/2 cups water
- 1 1/2 cups red wine
- 1 1/2 cups low-sodium beef broth
- 1/2 cup ketchup
- 2 tablespoons Beau Monde seasoning
- 1 garlic bulb, pressed
- 12 fresh thyme sprigs
- 3/4 cup chopped fresh parsley
- Garnish: fresh fennel fronds
- Sprinkle beef with salt and pepper. Cut carrots into 2-inch pieces.
- Cook beef in hot vegetable oil in a roasting pan over medium-high heat 3 to 4 minutes on each side or until browned. Add carrots, parsnips, celery, onions, and fennel.
- Stir together soup mix, 1 1/2 cups water, and next 5 ingredients; pour over beef and vegetables in pan. Sprinkle with thyme and chopped parsley. Bring to a boil; remove from heat, and cover with aluminum foil.
- Bake at 350° for 3 1/2 hours or until tender, basting with juices every 30 minutes. Remove beef from pan, reserving gravy. Cut beef into slices; place beef and vegetables on a large serving platter.
- Pour gravy through a wire-mesh strainer into a bowl, discarding solids. Drizzle a small amount of gravy over beef on platter; serve brisket with remaining gravy. Garnish, if desired.
Recipe courtesy of: Sherron Goldstein, Fresh Fields--A Celebration of Good Food, Southern Living OCTOBER 2002. Full recipe available at: http://www.myrecipes.com/recipe/beef-brisket-with-fall-vegetables-10000000522167/
We hope you have a chance to enjoy this great food and wine pairing during the beautiful Fall months. If you have any other food pairing suggestions for this wine, please let us know in the comments below, we’d love to hear from you!