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.
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Beef Bourguignonne |
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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 |
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Preparation: 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 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 |
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Owner/Winemaker Paul Bernard Hein
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