' Home - Boyd Family Vineyards
Boyd Family Vineyards light logo Boyd Family Vineyards dark logo
Mobile Menu

Homepage

Boyd Family Vineyards

At Boyd Family Vineyards, we take great pride in offering exceptional, personalized service as you explore and enjoy our wines. Since our wines are exclusively available directly from us to you, we are dedicated to creating unique experiences, special promotions, and everything that makes Boyd Wine truly special.

Be sure to check back each month to discover the featured wine in our Monthly Pour. We’ll share its history, pairing suggestions, exclusive promotions, and much more!

 


The Monthly Pour
 
2020 Big Ranch Cuvée
 

This month’s feature is none other than our 2020 Cuvée—a fan favorite and our most popular red. Crafted with exceptional fruit from the Oak Knoll District, this versatile blend is perfect for a cozy Tuesday night or the most festive celebration. Simply put, this blend is close to Stan’s heart, one of his all time favorites!  He describes the Cuvee as round, yummy and “like an old friend-blend”.
 
Why the 2020 Cuvée Matters
 
The grapes for this wine are so exceptional they could fetch three times their value on the open market. But for us, the 2020 Cuvée is more than a wine—it’s our promise to you. This is our staple red, made to be shared with our valued, long-time members. We’ll never price you out of the club because we believe in keeping this gem accessible to those who’ve supported us through the years.
 
 
The Story Behind the Blend
 
Each year, Stan crafts this special blend with precision and care. The barrels for the 2020 Cuvée are hand-selected, combining the elegance of new French oak (at €1,400 each) with the subtlety of once-used barrels (around $300). And after their winemaking life is over? Those barrels might end up as $40 planters, but their contribution to this wine is priceless.
 
Our commitment to using exclusively French oak barrels speaks to our dedication to quality. These barrels are sourced from one of only three forests in France and are meticulously crafted (ok, they are fitted together, seriously – no nails or glue?!) ensuring the purest expression of the wine.



The Monthly Pour is your chance to refill your collection with beloved wines like this. Don’t miss out on adding the 2020 Cuvée to your table, your celebrations, and your cellar. Restock today!
 
 
Here’s our suggested pairings and recipe card for the 2020 Big Ranch Cuvée:

The 2020 Cuvée is all about being the perfect companion—a true friend is the best companion to any meal, no matter what’s on the table.

It’s just as good with whatever you’re having on a Tuesday night:
  • Pepperoni pizza
  • A gooey bowl of mac & cheese
  • A juicy steak or classic meatloaf
  • Any comfort food that warms your soul
 
For the chef lovers, this versatile blend complements a range of dishes, making it a true crowd-pleaser. Try it with:
  • Slow-Braised Short Ribs: The rich, meaty flavors harmonize beautifully with the round, smooth notes of the wine.
  • Wild Mushroom Risotto: Earthy, creamy, and decadent—this dish highlights the Cuvée’s velvety texture and subtle spice.
  • Duck Breast with Cherry Reduction: The wine’s fruit-forward nature pairs elegantly with the tart and savory glaze.
  • Aged Cheddar or Gruyère: For a simpler pairing, these cheeses bring out the best in the Cuvée’s complex layers.
  • Dark Chocolate with Sea Salt: Finish the night with a little indulgence—the wine’s deep fruit tones and the chocolate’s richness are a match made in heaven.
 
Recipe Card: Slow-Braised Short Ribs
 
Ingredients
  • 4 lbs beef short ribs
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups red wine (the 2020 Cuvée is perfect for cooking and sipping)
  • 2 cups beef stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
 
Instructions
  1. Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, then remove and set aside.
  3. In the same pot, sauté the onion, carrots, and celery until softened (about 5-7 minutes). Add the garlic and tomato paste, cooking for another minute.
  4. Deglaze the pot with red wine, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly.
  5. Add the beef stock, thyme, and bay leaves. Return the short ribs to the pot, ensuring they’re mostly submerged.
  6. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fall-off-the-bone tender.
  7. Remove the short ribs and strain the sauce, discarding the solids. Simmer the sauce on the stovetop to thicken slightly if needed.
  8. Serve the short ribs over mashed potatoes or polenta, generously ladled with the rich sauce.
 
Pro Tip: Enjoy with a glass of the 2020 Big Ranch Cuvée—its round and harmonious flavors will elevate every bite!
 
Return to Top