Bevan Cellars is a Napa winery know for it’s collection of small-batch premium wines. Stay warm this evening by pairing Bevan’s 2016 Tench Vineyard Cabernet with Chef David Nuno’s Spicy Beef Bolognese. With a Wine Advocate rating of 98-100, the 2016 Tench Vineyard Cabernet is a luscious, full-bodied wine with black fruit notes and a touch of pepper to stand up to the bold flavors in Chef Nuno’s dish.
As a fourth-generation Sonoma County native, Russell Bevan naturally developed a passion for wine. When his career in the dental field took him to the Midwest, he savored a taste of home with every bottle he uncorked.
In 1995, while living in Des Moines, he found a kindred spirit in Victoria De Crescenzo, a fellow native Californian. Wine tastings and wine dinners developed into wine tours to Northern California’s most prestigious appellations, absorbing the knowledge of top winemakers like Philip Togni, Bob Foley and Greg La Follette. They eventually moved back to Wine Country and found an 8-acre parcel in Bennett Valley where they planted Cabernet Franc, and soon their dreams of becoming winemakers turned into a distinguished reality.
The proof: Bevan Cellars has won top ratings from Robert Parker’s The Wine Advocate, including seven 100-point scores, eight 99-point scores, and more than 50 ratings above 95 points. Chalk it all up to Bevan Cellars’ savvy approach to winemaking as both a science and an art, its commitment to using fruit from only the finest vineyards, and plenty of hard work and passion to create a collection of coveted premium wines.
The spring collection includes small batches of Chardonnay, Sauvignon Blanc and Pinot Noir, and they sell out quickly. The fall release features nine varietals, including single-vineyard Cabernet Sauvignons and Bordeaux-style red blends that are layered in complexity, with deep color and texture.
If you join the mailing list, you’ll have access to Bevan Cellars’ introductory offering, and your options grow as you become more established, eventually earning access to small-production single-vineyard wines that aren’t available to the general public. (Sign up now and you’ll make the list in time to taste the spring release of 2017 vintage Chardonnay and Pinot Noir, and the 2018 Sauvignon Blanc.)
For a real treat, reserve a tasting — choose a flight of five wines or arrange for a four-course food-and-wine pairing. You’ll have an opportunity to savor wines that are otherwise unavailable. Cheers to that!
Spicy Beef Bolognese
- 2 lbs. ground beef or chuck
- 1 large carrot, small cubed
- 1 celery stalk, diced
- ½ large onion, finely diced
- 3 garlic cloves, smashed
- ¼ cup tomato paste
- 1 cup vegetable stock
- 2 cups store-bought marinara sauce
- 1 cup store-bought arrabbiata sauce
- Salt and pepper to taste
- In a large skillet or pot, brown the beef over medium-high heat until the fat is rendered.
- Add the carrots, celery, onion, garlic, tomato paste, and vegetable stock. Cook until the carrots and celery are soft and onions translucent.
- Add the marinara and
arrabiatasauce and simmer for 30 minutes. Season with salt and pepper to taste.
- Serve over fresh tagliatelle or spaghetti and garnish with shaved Parmesan.
Tip: This dish is made easy with the help of your favorite store-bought marinara and arrabbiata sauces. Viola!