Château Bouscassé 2016, Madiran, France

Château Bouscassé 2016, Madiran, France
Château Bouscassé 2016, Madiran, France
Château Bouscassé 2016, Madiran, France
Château Bouscassé 2016, Madiran, France

Château Bouscassé 2016, Madiran, France

Château Bouscassé is the second of the estates led by Alain Brumont, a leading vigneron of Madiran. The winery, based in the commune of Maumusson-Laguian on clay-limestone soils, has been in the Brumont family for several generations. The Bouscassé is a blend of Tannat, Cabernet Sauvignon, and Cabernet Franc, with an appealing balance of fruit and savoury flavours. Brambles and black currant are complemented by dried herbs, florals, and a meatiness that will be familiar to fans of Syrah. It is polished and finessed thanks to thoughtful winemaking and five years in the bottle. This wine is full-bodied and packed with black fruits, cassis, cloves, cedar, and savoury notes. The flavours in this wine pair perfectly with red wine braised short ribs. 

Trusted Expert Storage and Service Recommendations: Serve at 15-20 degrees Celsius in a universal glass.

Red Wine Braised Short Ribs 

Serves 6

Recipe By Bon Appetit 

Ingredients: 

  • 5 pounds bone-in beef short ribs, cut crosswise into 2" pieces
  • Kosher salt and freshly ground black pepper
  • 3 tbsp vegetable oil
  • 3 medium yellow onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tbsp all-purpose flour
  • 1 tbsp tomato paste
  • 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 2 sprigs fresh rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low-sodium beef stock

Instructions:

  1. Preheat the oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from the pot.
  2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to the pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven.
  3. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from the pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over. 
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RETURNS

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