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  • Warm weather Syrah can be found in Paso Robles, Sierra Foothills and Napa Valley.
    Syrah
    Syrah
    Tasting profile and pairing suggestions for Warm Weather Syrah. Sunshine in warm weather climates produces thick skinned grapes and full bodied wines. Syrah develops spicy flavors in warm climates.

    Taste Profile Medium acidity, medium tannin, spicy fruit. Flavors include blackberries, boysenberry, vanilla, licorice, black pepper, all spice & tobacco.

    Pairs well with all types of roasted, grilled or smoked dishes; duck, beef, sausage and chicken. Syrah based wines are prefect for slow cooked meals, casseroles, and rich braised dishes. Perfect beef hamburgers with cheddar or portabella mushroom burgers with aged gouda
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  • Malbec
    Malbec
    Tasting profile and pairing suggestions for Malbec. The color of wine can tell you about the flavor. Malbec wine appears purple with a bright magenta rim.

    Argentina produces 75% of the Malbec sold worldwide.

    Taste Profile: Medium Acidity, Medium Tannin, Smoky Fruit. Flavors include plum, blackberry, chocolate, molasses, leather, and tobacco

    Pairs well with barbecued meats and sausage. Good choice for green leafy vegetables like kale, chard and arugula. Complements lentils, mushrooms, cumin and smoked paprika. Best with blue cheese or goat semi hard cheese made from cow milk.
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  • Medium reds pair with dark meat, duck and game.
    Merlot
    Merlot
    Tasting profile and pairing suggestions for Merlot. Merlot translates to “little blackbird” in old regional French dialect.

    Taste Profile Medium acidity, medium tannin, sweet dark fruit. Flavors include plum, black cherries, licorice, nutmeg and chocolate

    Pairs well with meat, lamb, veal and stewed dishes. Best with cured meats and semi hard cheeses like manchego and gruyere. Good Choice for cheese burgers and crunchy nuts.
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  • Terroir
    Terroir
    Pronounced Terˈwär. "Terroir" is the characteristics and flavor given to wine by the environment.

    Environmental factors, soil, topography, and climate contribute to the flavor of wine.

    Pronounced terˈwär
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  • Pairs well with high fat or high tannin dishes. Our first choice for pizza.
    Barbera
    Barbera
    Tasting profile and pairing suggestions for Barbera. High acidy & low tannins makes wine taste juicy.

    Taste Profile: High Acidity, low tannin, dark fruit. Flavors include dark cherry, dried strawberry, blackberry, vanilla, nutmeg and clove

    Pairs well with rich dark meats, higher tannin foods, mushrooms and herbs. Good choice for tomatoes, citrus, root vegetables and braised greens. Best with foods like pizza, dry sausage, provolone, cheddar and mozzarella.
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  • Cinsalut
    Cinsalut
    Tasting profile and pairing suggestions for Cinsalut. This varietal is cultivated in Southern France, Morocco and Algeria. Often blended with Grenache or Carignan to add softness and aroma.

    This varietal is commonly used to make Rose because of strong aromatic qualities. Cinsalut aromas can include peach, nectarine, strawberry and raspberry.

    Tasting Profile: Medium Acidity low tannin. Flavors include ripe strawberries, dried fruit and dried flowers

    Pairs well with lamb, braised meat dishes and Moroccan cuisine. Perfect with smoked salmon filet, grilled vegetables and Gruyere cheese. Best with sea snails in garlic or Escargot.
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  • Dolcetto
    Dolcetto
    Tasting profile and pairing suggestions for Dolcetto. Dolcetto is found in the Piedmont region of northwest Italy. The Italian word Dolcetto means "little sweet one."

    Wine made from Dolcetto will drink best 2-3 years after bottling. This varietal is not a good candidate for long term ageing.

    Tasting Profile: Medium high tannins, low acidity and bold fruit. Flavors include blackberries, blueberries plums, licorice, black pepper and tea leaves.

    Pairs well with Antipasti salads, meat sauces and roasted poultry. Best with cured meats that have strong flavors of garlic and black pepper like salami and. Perfect with pepperoni pizza. Great with game duck and lamb and savory spiced herbed dished.
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  • Grenache
    Grenache
    Tasting profile and pairing suggestions for Grenache. Active components found in chili peppers are dissolved by alcohol.Chilled Grenache can help reduce the burn of spicy food.

    Spice elements in the wine pair perfectly with spiced and herbed dishes.

    Taste Profile: Medium acidity, medium tannin, flowers and spice. Flavors include black cherries, raspberries, pepper, licorice, cinnamon and tobacco.

    Pairs well with herbed foods, fruit sauces and roasted meats. Good choice for grilled vegetables, caramelized onions, lentils, and eggplant. Pairs best with pork, chicken and game. High alcohol content can reduce the heat in ethnic foods. Good choice for Szechuan Style, Indian Food and Moroccan Food.
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  • First referenced in the storage inventory of Count John IV of Katzenelnbogen in 1435. Winemaking style and ripeness of fruit determines the flavor of Riesling. Riesling (Off Dry/Trocken) High acidity, dry. Flavors include lime, Meyer lemon, lime peel and ginger. Riesling (Sweet/Spatlease) High acidity sweet fruit. Flavors include apricot, peach, apple, pear, pineapple and honey.
    Riesling
    Riesling
    Tasting profile and pairing suggestions for Riesling First referenced in the storage inventory of Count John IV of Katzenelnbogen in 1435.

    Wines that do not contain sugar will taste “dry.”

    Riesling that is Off Dry or Trocken will be acidic and dry. Flavors include lime, Meyer lemon, lime peel and ginger.

    Pairs well with ham, pork chops and bacon. Best choice in the sweet white category for duck or chicken. Perfect for spicy Asian cuisine.
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  • Marsanne
    Marsanne
    Tasting profile and pairing suggestions for Marsanne. Marsanne is a Rhone varietal that is often blended with Roussanne.

    Marsanne produces wines that are rich and nutty with hints of spice and pear.

    Taste Profile: Low acidity, mineral properties. Flavors include pears, honeydew melon, honeysuckle and roasted nuts

    Pairs well with rich seafood: lobster, crab, shrimp, sea bass, clams and mussels. Good choice for Thai and Vietnamese cuisine.
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