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Gallica Napa Valley Cabernet Sauvignon
Stylish, serious, and aromatically expressive. Tannins are remarkably fine. The elevated Oakville site performed beautifully, favoring notes of crushed rock, exotic cardamom, and the enticing perfume of oolong tea. The modest addition of Petit Verdot offers its usual signature of fresh flowers and vibrant color.
Our Normal RRP: £138.99
Product Description
Gallica is a small hands-on winemaking effort. The desire to personally handcraft wine from coveted sites, work side-by-side with committed growers who embrace organic and sustainable farming practices, and explore interesting varietals, led Rosemary Cakebread to make wines under the Gallica label beginning in 2007. Winemaking practices are simple, relying on small lot fermentation and hand punch-downs to gently coax lush tannins. The goal is to bottle balanced and expressive wines which represent the best of a particular vintage. Growing and making wine is about delight in the process and the joy of sharing each unique vintage with others.
Good full ruby in colour. Subdued aromas of cassis, violet and licorice, plus a whiff of sweet butter. Then dense, juicy and vibrant in the mouth, with lovely definition and floral lift to the youthfully medicinal flavors of black cherry, tar and dark chocolate. Finishes with a serious spine of dusty tannins and lingering notes of truffle and spices.
Grower: Gallica
Grape Variety: Cabernet Sauvignon / Cabernet Franc / Petit Verdot
Style: Vibrant and Complex
Country: USA
Appellation: Napa Valley
Vintage: 2009/10
Closure: CORK
Alcohol: 14.3% ABV
Bottle Size: 75cl
Glazed Asian Baby Back Ribs
Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
1/4 cup ground coriander
1/2 teaspoon Chinese five-spice powder
Kosher salt
2 racks baby back ribs (about 4 pounds)
1/4 cup cider vinegar
3 tablespoons Asian fish sauce
1/2 cup mango chutney
1/4 cup Worcestershire sauce
1/4 cup plus 2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon crushed red pepper
1/2 cup packed cilantro leaves
1/2 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 tablespoon water
1. Preheat the oven to 350°. In a small bowl, combine the coriander and five-spice powder with 1 tablespoon of kosher salt. 2. Rub the spice mix on both sides of the ribs and transfer them to a large rimmed baking sheet.
3. Add the cider vinegar and 2 tablespoons of the fish sauce to the baking sheet and cover with foil.
4. Roast the ribs for about 1 hour, until just tender.
5. Meanwhile, in a blender, combine the mango chutney, Worcestershire sauce, lemon juice, honey, crushed red pepper and the remaining 1 tablespoon of fish sauce and puree until smooth.
6. Transfer the glaze to a bowl.
7. Rinse out the blender.
8. Add the cilantro leaves, mayonnaise, lime juice and water and puree the cilantro sauce until smooth.
9. Season the cilantro sauce with salt and transfer to a serving bowl.
10. Remove the ribs from the oven. Preheat the broiler and position a rack 8 inches from the heat source.
11. Pour off any liquid on the baking sheet. Brush half of the chutney glaze on the ribs and broil for about 4 minutes, until they are sizzling and browned.
12. Turn the racks and brush with the remaining glaze. Broil for 4 minutes longer, until browned.
13. Transfer the racks to a cutting board and cut in between the bones.
14. Serve the ribs, passing the cilantro sauce on the side.
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£833.94
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