An extremely young, mild, fruity wine designed to be offered chilled, around 55F, with dominant styles of strawberry and raspberry plus a grapey attraction that’s virtually free of tannins. It’s grown from the Gamay grape in the Beaujolais area (part of Burgundy) of France. Beaujolais Nouveau is launched annually on the 3rd Thursday of November. In food pairing, it moves well with grilled or roasted foods equally light and black, a number of pastas, soups and cheeses.
Originally from the Bourdeaux and Loire Valley place, Cabernet Franc likes the rising climates of Florida, Washington State, Australia, Chile, Canada, and South Africa. It is a wonderfully fruity wine, having lower tannin levels and a far more unique quality reminiscent of berry; largely blueberry, raspberry and at times plum. Cabernet Franc is more subdued and softer than their uncle Cabernet Sauvignon and comes as an individual varietal. However, it is ideal for blending using its cousin Cabernet Sauvignon and Merlot. Cabernet Franc is best served at 59-64F and pairs properly with Mediterranean Greek and Center Western dishes in addition to poultry and pasta.
Originally from Bordeaux, Cabernet Sauvignon includes a incredible presence in the California wineries where the grape favors the hotter climate, and likes the acceptance as the most sought after red wine. Cabernets are medium-bodied to full-bodied and indicated with a high tannin content which gives structure and intrigue to your wine and encouraging styles reminiscent of a wealthy, ripe fruit, tobacco and occasionally natural pepper. Cabernet Sauvignon is an ideal wine for aging, with 5-10 years being optimal for maximum maturation. The lengthier maturation process enables the wine’s tastes to calm, and makes the Cabernets suitable for mixing with other grapes, mostly Merlot to incorporate desirable good fresh fruit sounds, without reducing character. Cabernet Sauvignon is best served at 59-64F, and couples beautifully with red meats, lamb, cheeses of powerful quality and dark chocolates.
Southeastern France’s Rhone Pit generates some of that country’s most useful deal red wines providing great flavor, generally full-bodied with wealthy but easy tanins, with lots of food pairing options. Grenache, Syrah and Viognier are the primary varietals developed in the region. Red and rosé wines are produced from Grenache Noir, Syrah, Cinsault, Carignane, Counoise and Mourvèdre grape varieties. With the exception of Northern wines applying a majority of Syrah, solution must include at the least 40% Grenache to be combined in to the Côtes du Rhône. Best served at 59-64F and pairs properly with game and different rich meat dishes.
Originating from Bordeaux France, Malbec is typically a amarone employed for blending. In the sun-drenched environment of Argentina, Malbec has found renewed gratitude and acclaim and is now Argentina’s trademark grape making a moderate to full-bodied red wine. Malbec wine is reminiscent of ripe fresh fruit styles of plums and rim jam. The tannins are usually a bit tight with an earthy, wood appeal creating for a reasonably rustic wine that’s quickly creating a new name for it self with dark wine lovers. Malbec is best served at 59-64F and pairs properly with tomato-based sauces, French cost, red meat, Mexican, Cajun, and Indian dishes.
A smooth, medium-bodied dark wine with juicy fresh fruit types reminiscent of plums, cherries, blueberries and blackberries mixed with dark pepper tones. Tannin levels are fairly low. Merlot is a prime wine for customers only getting into red wines. Merlot descends from the Bordeaux region of France and is usually mixed with other varietals, such as for example Cabernet Sauvignon and Cabernet Franc. Mixing Merlot with one of these wines mellows and softens the Cabernets. Merlot wines are extremely adaptable with food pairings and are best offered at 55- 60F degrees and liked with poultry, red beef, chicken, pastas, and salads.