The leaves are falling and that means that cool weather is in the air. As the days get shorter, now is the time to start planning your meal and the drinks that will complement it. If you enjoy fine wine, pairing is essential to completing the experience.
As separate entities, a meal and wine have different flavors, and when paired properly, they can reveal a finer flavor beyond what either could offer alone. The question becomes, how do you choose just one wine for appetizers, dinner and dessert that all of your guests will enjoy?
You may want to choose a different wine for each course or you can choose a well-rounded spirit to lead you through all three.
Our 2009 Carmenere is a medium-bodied red that shows good density with cherry and berry essence. It has notes of herb and tar. It is a firm, yet polished spirit, featuring smoke and tobacco on the finish. This wine pairs well with a beef stew, or a seasonal soup.
The 2010 Fume Blanc has been barrel fermented in oak barrels, 15% of which were new French Oak. It has a creamy finish with melon and citrus flavors. Our Fume Blanc would compliment your seafood or chicken dish for the night perfectly.
The 2009 Pinot Noir possesses goo weight and fine structure with bright aromas of red stone fruit, summer roses, violets, and undertones of light smoke, vanilla, cinnamon, and oak. The flavors are of red berries and delicate spice. It is indeed a versatile wine and may be paired with many poultry dishes, red meats, or soft ripened cheeses.
Lastly, but surely not least, our infamous Spice Wine is the perfect finish for any of your favorite fall meals. Place the whole bottle in a Crockpot of warm water, and enjoy. Nothing says autumn like the smell of Spice Wine in a glass.
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