Red Wines

Red Wines are made in a process where the juice and skin of the grapes are kept in contact with each other for varying periods of time. The result is a more tannic wine, which has a firmer, puckery feel in the mouth.

Cabernet Sauvignon
Cabs are high in tannin and invoke the flavors of blackberry, black currant, cassis, eucalyptus, cedarwood, leather, and plum. Cabs tastes excellent with steak and lamb.

Merlot
Merlot is softer than Cabernet Sauvignon and is full bodied with high alcohol content. Merlot flavors and aromas are blackberry, mocha, plum, cassis, baked cherries and chocolate. Merlot is very versatile and can be paired with poultry, lamb or pork chops, filet mignon, prime rib, and roasted duck.

Pinot Noir
Pinot Noir is lighter in body and less tannic than Cabernet Sauvignon, Merlot and Zinfandel. It has flavors and aromas of damp earth, mushrooms, cedar, cigars, chocolate, dry leaves and baked cherries. Pair Pinot Noir with salmon, chicken, mushroom and vegetable dishes, and veal.

Petit Syrah/Shiraz
While drinking a glass of Shiraz, you may detect notes of leather, damp earth, roasted meat, berries, smoke and black pepper. Syrah pairs well with grilled lamb and duck. 

Tempranillo
This is a Spanish wine of moderate alcohol level that is aged in oak with the flavor of cherries.

Zinfandel
Zin is a rich, dark, dry red with blackberry, raspberry, and boysenberry flavors. If Old Vine is noted on the label, it is an indication that the vineyard is at least 40 years old. Enjoy Zinfandel with grilled foods, spicy foods, pizza, and Mexican.

Grenache
Grenache has a velvety texture, a fruity aroma and suggests raspberries upon tasting.

Lambrusco
Lambrusco is a light, low alcohol, slightly fizzy wine

Malbec
Malbec is has low acidity and it soft and juicy to the palate with smoke and leather qualities. Malbec is a popular accompaniment to steak and beef dishes.