Wine Pairing: Reds

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Cabernet Sauvignon

A cross between two varietals: Cabernet Franc and Sauvignon Blanc
Descriptors: black cherry, chocolate, spice, currant, cassis (high tannin)
Food: roast lamb, beef, and duck, braised or grilled red meat - especially steak, chocolate
Cheese: cheddar, aged gouda, brie, danish bleu, aged manchengo, "nutty" cheese varieties
Herbs & Seasonings: bay leaf, black pepper, rosemary, sage, garlic


Generally softer and fruitier than Cabernet
Descriptors: black cherry, berry, licorice, spice, tobacco (low tannin)
Food: roast chicken, pasta with tomato sauce, meatloaf, pork, lamb, beef, turkey, duck, grilled tenderloin
Cheese: gouda, tallegio, gruyere, cheddar
Herbs & Seasonings: thyme, orange zest, black and green peppercorn

Pinot Noir

Beautiful burgundy color with soft tannins - generally better young than aged
Descriptors: strawberry, cherry, plum, sandalwood, spice, flowers (low to medium tannin)
Food: lamb, roast chicken, duck, pork, game, enchiladas, wild mushroom ragout, salmon, grilled sausages
Cheese: camembert, st. andre brie, mild cheddar, fresh chevre
Herbs & Seasonings: fennel, basil, oregano, garlic


Deep colored red with distinctive aromas and robust flavor
Descriptors: berry and plum flavors, spicy aroma (high tannin)
Food: spicy stews, sausage, game, pizza
Cheese: aged gouda, provolone, cheddar, dry jack, gorgonzola
Herbs & Seasonings: black pepper, rosemary


Robust red that pairs well with a wide range of foods; generally more affordable than Cabernet
Descriptors: black cherry, plum, berry, pepper, and spice (medium to high tannin)
Food: grilled red meats, pizza, spaghetti and meatballs, ribs, eggplant parmesan
Cheese: cheddar, gorgonzola, parmigiano-reggiano, muenster, asiago, dry jack
Herbs & Seasonings: basil, oregano, garlic, clove, cinnamon