thristyGIRL Oak Ridge Cab Review and Beef Stroganoff Recipe
Lodi’s Oak Ridge best described as earthy.
I walked into a Total Wine a couple weeks ago with one goal, finding a few tasty dry wines to review. Even though I know that our wine palates are all subjective, I figured this would be a great way to experiment with recommendations. The employee asked me what I typically purchased in the past and the style of wine I prefer. He pointed out six different bottles and since this weekly drink review is one of my favorite things to write about I purchased them all. The first bottle in this series is the Oak Ridge Cab.
Wine Maker’s Notes: Fresh, Blackberry, Vanilla, Medium-bodied
Lodi, California - Begins with a bounty of vanilla and cedar from the oak. Picking up flavors of ripe blackberry, dusty earth and green olive character in the modest tannins on the long finish.
Oak Ridge Cabernet
Varietal: Cabernet Sauvignon
Location: Lodi, California
My Tasting Notes:
At first, the Oak Ridge Cab has loads of oaky and cedar aromas with a very subtle hint of fruit. This wine is definitely a dry, puckering wine that would fall in the medium-body category. The first few sips are pretty unique. With all the woody and earthy aromas hanging around you would think your first sip would be very dry, but it actually has a nice jammy finish that lingers into a spicy tingle on the tongue.
There’s a nice complexity to the wine, but that could also deter someone from approaching this wine. Oak Ridge reminded me more of a California zin then a cab with its fruity sugary finish. If you like zins this might be the wine for you.
I haven’t bought many wines from Lodi, but so far they’ve been hit or miss. I believe the region is still maturing with its wine making. The price of a bottle ranges from $13-15, which in my opinion is a little on the premium side for what you get. I would say this bottle should have been priced more in the $8-10 range.
I’ve been on a pasta kick for the last few weeks and thought this wine would pair well with a hearty dish that would balance out the jammy sweetness. So, I paired the Oak Ridge Cab with a beef stroganoff, it’s easy and quick to make. I found a great recipe on Gimme Some Oven Blog by Ali.
Photo by: Gimme Some Oven
1 lb. wide egg noodles
1/4 cup extra-virgin olive oil (Ali used butter)
1 1/2 lbs. thinly-sliced hanger steak
salt and pepper to season
1 yellow onion, thinly sliced
4 cloves garlic, minced
1 lb. sliced bella mushrooms (Ali used a combination of bella and button mushrooms)
1/2 cup dry red wine (Ali used white wine)
1 1/2 cups vegetable broth (Ali uses beef broth)
1 Tbsp. Worcestershire sauce
3 Tbsp. flour 1/2 cup plain Greek yogurt or sour cream
Fresh parsley for garnish
For the cooking directions please click here.
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