Beef Brisket

1 cup good Cabernet Sauvignon
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
5 garlic cloves, minced
2 bay leaves
4 pound beef brisket
4 onions, halved
8 whole carrots

1. In a large plastic zipped bag, put in wine, brown sugar, soy sauce, mustard, garlic and bay leaves. Mix well.

2. Add the brisket to the bag, remove the air, and refrigerate for 5 hours., turning occasionally.

3. Place brisket in a roasting pan with the marinade, fat side up, in a 325 degree oven, **roast for one hour, then cover the pan, and continue roasting for 2 more hours until tender. ** An hour before the brisket is done, add the onions and carrots to the roasting pan.

4. When done, let the brisket rest for 20 minutes.

5. Carve against the grain and serve with the onions and carrots and pan juices.

Donati Family Vineyards • 2006 • Claret • Paicine, California • 2446454

Grape: Cabernet Sauvignon 45%, Merlot 36%, Petit Verdot 7%, Syrah 7%, Malbec 5%

appearance - bright, clear

color : medium purplr

aroma - moderate

flavors (smell + taste)

sweetness - dry

acidity - defined

oak - burnt wood

fruit - plums, blackberries

earth - graphite

body - medium

tannins - moderate

alcohol - 14.8%

serving notes - decant and allow to breathe for one hour before serving.

 • When you sit down to Sunday dinner in England you might very well be served what the British call Claret. Here, we simply call it red Bordeaux, or even more simply, just Bordeaux. But the term has a long history. From 1152 to 1453 the Plantagenet Kings of England ruled over much of France, including the Bordeaux region. At that time claret was a spiced drink made by pouring the region's dark rosé over a bag containing anise, caraway, cinnamon and fennel. Now Claret refers to any Bordeaux style wine, whether it be from France or even California.