The 337 Cabernet Sauvignon 2007 exhibits enticing aromas of toffee, black cherry and currant. Balanced tannins underscore core flavors of black cherry, blackberry, and currant, interlaced with roasted coffee bean and hints of black pepper.
|Wine maker notes
|About 337 Named for the French vine clone, 337 is an alluring expression of a California Cabernet Sauvignon with prestigious Bordeaux roots. The vines are cultivated for structure and flavor in the cobblestones of Clay Station Vineyard in Lodi, making a wine that exudes seductive aromas of mocha and dark cherry. An explosion of spice and blackberry unwinds to a velvety, luscious finish.
|337 delivers concentrated flavors that ignite the senses. The 337 clone is an early ripening grape with small berry clusters that deliver a bold, but luscious wine with spice and blackberry. The 337 clone is renowned for lacking the herbal and veggie characteristics that can detract from the Cabernet Sauvignon grape
|Braised Beef with Shallots and Mushrooms
1 beef chuck pot roast, cut into serving-sized pieces (about 1 1/2 pounds)
1/4 cup all-purpose flour
3 tablespoon butter
1/2 pounds small shallots, peeled
1 cup Swanson® Beef Stock
2 medium tomatoes, chopped (about 2 cups)
3 tablespoon balsamic vinegar
1 tablespoon packed brown sugar
2 large carrots, cut into 2-inch pieces (about 1 cup)
2 cups mushrooms, cut into quarters (about 5 ounces)
1/4 cup chopped fresh parsley
2 tablespoon grated lemon zest
Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet. Pour off any fat.
Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
Add the carrots and mushrooms to the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables from the skillet and keep warm.
Increase the heat to high. Cook for 10 minutes or until the stock mixture is thickened. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon zest.
|This Cabernet Sauvignon can be enjoyed on its own or matches well with braised meats.