Perfect Pairings : Italo Cescon Piave Cabernet, 2006, Veneto, Italy, 355767

Boneless Rib Roast

1/2 cup chopped fresh rosemary (about five 1/2-ounce packages)
6 tablespoons vegetable oil
8 large garlic cloves, chopped
2 teaspoons kosher salt
1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied

Preparation:

1. Grind chopped rosemary, oil, garlic and salt in processor to chunky paste.

2. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day.

3. Position rack in center of oven and preheat to 350°F. Uncover beef and roast, fat side up, until thermometer inserted straight down from top center registers 125°F for rare, about 1 hour 45 minutes.

4. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat.

Garnish with rosemary sprigs.







					Boneless Rib Roast 1/2 cup chopped fresh rosemary (about five 1/2-ounce packages) 6 tablespoons vegetable oil 8 large garlic cloves, chopped 2 teaspoons kosher salt 1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied Preparation: 1. Grind chopped rosemary, oil, garlic and salt in processor to chunky paste. 2. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day. 3. Position rack in center of oven and preheat to 350°F. Uncover beef and roast, fat side up, until thermometer inserted straight down from top center registers 125°F for rare, about 1 hour 45 minutes. 4. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat. Garnish with rosemary sprigs.



	Italo Cescon • 2006 • Cabernet • 355767 Grape: Cabernet Sauvignon appearance - bright and clear color : rose colored with a deep red center aroma - strong flavors (smell + taste) sweetness - medium dry acidity - neutral oak characteristics - smoke fruit characteristics - blueberries • blackberries earth characteristics - black pepper • cinnamon body - full additional notes - decant and allow to breathe 1 hour ViniCode™ expires - May 1, 2010				• The Veneto region of Italy is home to almost one-fifth of Italy's premium wines. • The Piave River flows through the eastern Veneto where the predominate red varieties are Cabernet Sauvignon and Merlot. • The Cabernet grape is small with a thick skin. The skin and the seeds will give Cabernet wines a tannic roughness or astringency in the mouth. • To counteract the effect of tannins, Cabernet wines should be paired with proteins and fats, like a good steak or roast. • Italo Cescon Piave Cabernet has plenty of flavor and will not shy away from a hearty dish. Look for fruit first, but then a delicious spiciness takes over.