A Cabernet That’s Not a Crock for a Pot Roast

Columbia Cabernet Sauvignon Columbia Valley 2007
MaryAnn Worobiec
Posted: December 10, 2009

One of my favorite comfort meals is pot roast, and my favorite way to prepare it couldn’t be any easier. I put a chuck roast, along with some chopped onion and celery, in my slow cooker and cover it with a cup each of water, soy sauce and some red wine. I come home to a wonderful-smelling house and a most delicious dinner.

When picking the wine, I need something that’s fruity and fresh-tasting to make it a good cooking wine. But the rest of the open bottle will need to stand up to a hearty meal 10 hours later.

This time, I went with Columbia’s Cabernet Sauvignon Columbia Valley 2007 ($15), which was a perfect choice. The Washington red added a wonderful flavor to the pot roast, and in my glass, its cherry and berry flavors and dashes of herb notes were a good foil to my rich, savory meal. I rated it 87 points, non-blind.

WineSpectator.com members: Read the original blind-tasting review for Columbia Cabernet Sauvignon Columbia Valley 2007 (86, $15).

• Plus, get our quick list of Top Values among Washington reds.

Member comments   1 comment(s)

Jim Mason — St. John's —  December 19, 2009 7:03pm ET

What, no caramelized mirepoix? No beef stock? No tomato puree in your pot? Sachet? I'm saddened. Good wine choice though.


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