Fleur BleuS E V E N P E T A L S

This dry red displays a complex and mature array of aromas. In the nose, there is a mix of cherry, plum, blackberry, cacao and toasted oak, as well as mature characters of creamy vanilla, leather and tobacco. With a majority of 2018 Cabernet Sauvignon and 2019 Petite Sirah, tannic structure is the main feature of this wine in the mouth. It is intense with alcohol at almost 14% and offers a powerful, lingering texture provided by a combination of fruit and oak tannins. The mouth is very chewy with a lot of depth and balance. While the young tannins have power, they do not overwhelm the creamy mouthfeel.

Red wine blends are increasingly popular in the U.S., Bordeaux, the Southern Rhone and Tuscany.

In the early evening, when the shadows fall across the vineyards, one can often spot a perfect flower that in the daylight hour is bright of hue, but in the magic of dusk becomes “Fleur Bleu.”

Please enjoy responsibly. WineShop At Home, Napa, CA. BWN-CA-15384, WA Permit #402750. $27

W I N E M A K E R N O T E S

F U N F A C T

Ribeye steak | Roasted Cornish hen | Grilled pork chops | Hamburger sliders | Camembert | Cheddar

P A I R I N G S

About the Brand

A P P E L L A T I O N

S E R V E

A L C O H O L

V A R I E T A L S

D R Y S W E E T

50% Cabernet Sauvignon | 30% Petite Sirah | 5% Ruby Cabernet | 5% Syrah | 5% Merlot | 3% Cab Franc | 2% Petit Verdot

California

Room temp

13.8%

R E L E A S E D

A G I N G

February 2021

5 years

G L U T E NF R E E

Slow Cooker Braised Short Ribs with Polenta

SHORT RIBS1 tablespoon oil3 pounds boneless beef short ribs2 cups Kitchen Basics® All Natural Original Beef Stock1/4 cup soy sauce2 tablespoons tomato paste1 tablespoon red wine vinegar1 teaspoon McCormick Gourmet™ Organic Thyme Leaves1/4 cup water3 tablespoons cornstarch

POLENTA2 cups Kitchen Basics® All Natural Original Beef Stock2 cups milk1 teaspoon Sicilian Sea Salt1 cup instant polenta1 cup shredded Gruyere cheese2 tablespoons butter2 tablespoons chopped fresh chives

I N G R E D I E N T S

8S E R V I N G S

1 5 MP R E P

4 HC O O K T I M E

T R Y W I T HD R Y R E D S

For the Short Ribs, heat oil in Dutch oven or large deep skillet on medium-high heat. Add 1/2 of the short ribs; cook 5 to 10 minutes or until browned on all sides. Place in slow cooker. Repeat with remaining short ribs.

Mix remaining short rib ingredients, except water and cornstarch, in medium bowl. Add to slow cooker. Cover.

Cook 8 hours on LOW or 4 hours on HIGH or until short ribs are tender.

Mix water and cornstarch in small bowl with wire whisk. Stir into slow cooker. Cover. Cook 15 to 30 minutes on HIGH, or until sauce is thickened.

Meanwhile, for the Polenta, bring stock, milk and salt to boil in large saucepan. Whisking constantly, add polenta in thin stream. Reduce heat to low; stirring constantly, simmer 3 to 4 minutes or until thickened. Remove from heat. Stir in cheese, butter and chives. Serve short ribs over polenta.

D I R E C T I O N S

Recipe & photo courtesy of McCormick & Company, Inc. 20210119-09-0302-02-20