The first word that came to mind when I tasted this wine was “silky.” It’s a great example of how a Napa Cab can be full-bodied but also very pretty:

ZD 2006 Cabernet Sauvignon Napa Valley ($50). I liked this wine a lot — it’s all slick, aromatic blackberry fruit, with accents of cedar, dark chocolate, licorice and toast that linger nicely on the generous finish. Though just a baby, it’s already approachable. But it should also age quite well — for another eight to ten years. Locate this wine online or in your area.

I would pair this wine with an equally silky partner — beef tenderloin. Here’s a recipe that’s sure to impress — and with minimal effort, too!

Recipe: Beef: Roasted Beef Tenderloin with Herbes de Provence & Marrow Sauce
Get your buther to split the marrow bone for you! Serves 6-8

3 tablespoons herbes de Provence
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 pound piece beef tenderloin (try to get one that is of even thickness from end to end)
4-inch piece of beef marrow bone, split in half lengthwise
2 tablespoons unsalted butter
2 medium shallots, chopped
¼ cup dry red wine
1¼ cups beef or veal demi-glace
¼ cup finely chopped parsley

Preheat oven to 500F.

In a small bowl, blend the herbes de Provence, salt and pepper. Pat the beef dry with a paper towel and coat with the herbs on all sides, pressing gently so that the herbs adhere. Place beef in a roasting pan and cook about 20 minutes, for rare. Let rest 10 minutes before carving.

While beef is roasting, cut the marrow out of the bone with a small paring knife, keeping each half in one piece as much as possible. Slice the marrow halves into ¼” slices and chill in refrigerator until needed.

Place the butter in a saucepan and melt over medium heat. Add shallots and cook for about 5 minutes, until softened. Increase heat to high and add red wine. Reduce by half. Add demi-glace and simmer until slightly thickened, about 10 minutes.

In another small saucepan, bring about 2 cups of salted water to a boil. Reduce to a simmer and add marrow slices. Cook for about 2 minutes to soften slightly. Remove marrow with a slotted spoon and add to demi-glace sauce.

Carve beef into thick slices and arrange on a serving platter. Pour sauce over, then garnish with chopped parsley.