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Senior editor MaryAnn Worobiec has been with Wine Spectator since 1997. She is the lead taster for Australia and New Zealand wines and California Sauvignon Blanc and "other" whites.
MaryAnn Worobiec

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.

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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