Pairing Pros/Recipes

Share |
E-Mail ArticleE-Mail Article Printer-FriendlyPrinter-Friendly

P.B. Hein Vineyards

Author: Julie Fadda
October, 2008 Issue

This year marks the first release of P.B. Hein Vineyards wines. Owner Paul Bernard Hein is a self-taught winemaker whose family originally planted grapes on Mt. Veeder in 1879, but who didn’t get into the wine business himself until 2002. As an amateur, he gained popularity by winning several awards. Now with his first commercial release (the 2005 vintage), he’s already garnered awards from both local and international wine competitions.

Hein grows and produces small lots of Cabernet Sauvignon, Charbono and Syrah in the Deer Park area above St. Helena, where plans involve building a new winery and tasting room. His Cabernet Sauvignon has elements of dark fruit, minerals, tobacco and white pepper with very mild tannins and a lingering finish. It’s paired here with a hearty beef bourguignonne recipe that’s sure to warm you up during the cooling North Bay nights.
 


                                                              

Beef Bourguignonne


1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

2 pounds stew meat, cubed

4 tablespoons butter

1 onion, chopped

2 carrots, chopped

1 clove garlic, minced

2 cups red wine

1 bay leaf

3 tablespoons fresh parsley, chopped

1/2 teaspoon dried thyme

1 (6 ounce) can sliced mushrooms

1 (16 ounce) can onions

 


Preparation:

DG_PAIRINGPROS_Okay.jpgIn a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture. Melt the butter or margarine in a large skillet over medium-high heat. Add the meat and brown well on all sides. Pour this into a 2-quart casserole dish.

Return the skillet to the heat and add the onion, carrots and garlic. Sauté for five to 10 minutes, or until onion is tender. Add the wine, bay leaf, parsley, thyme and liquid from the VinumOwners.jpgmushrooms. Pour over meat.

Bake, covered, at 350 degrees for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
 

Serves 6 to 8

 

Owner/Winemaker Paul Bernard Hein

 
 

In this Issue

Going to the Dogs

Samuel Hubbard Shoe Company is so Marin it almost hurts. It was started in a Mill Valley house, where a small group began designing the first Samuel Hubbard shoes and the company’s launch websi...

The Power of Love

Diversity is one of a community’s strengths and makes it richer, and yet it can be difficult to be inclusive and give everyone the opportunity to participate fully. In Marin County, nonprofit or...

Living on the Edge

During the October fires, North Bay residents—with every smoky, noxious breath—were reminded that, our friends and neighbors were losing their homes. For the 5,152 people already homeless ...

See all...