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Ingredients
- Sparkling Red
- Black cherry, plum and blackberry
- aromas and flavors with spice, juniper,
- white pepper and licorice offer
- supporting tones.
- You can't go wrong pairing this wine with
- pork, duck or anything that has 5-Spice,
- from short ribs to meatballs.
- Reserve Blanc de Blancs
- Honey, baked pear, toasted walnuts and
- fig aromas. Similar flavors of honey, pear,
- toasted walnuts and brioche persist in the
- creamy, rich palate.
- Lobster rolls and steamed clams with
- butter to grilled sausages and roasted
- eggplant dip.
- Vintage Carneros Brut 2009
- Our 2009 Vintage Carneros Brut Aromas
- of bright grapefruit and nectarine,
- toasted hazelnut, quince and ginger.
- Caramel appLe, baked pear and kumquat
- with bright acidity and minerality.
- Fresh oysters, fried calamari and
- vegetable tempura.
Details
Preparation
Step 1
Pinot Meunier, Carneros 2013
Ripe plum, cardamom and appLe sauce
spices lead to pomegranate and Bing
cherry flavors.
Roasted beets with chimichurri sauce
and smoked trout to mushroom
burgers and lentil soup.
Pinot Noir, Dijon Clones 2013
Bing cherry, plum and mocha are
lead aromas with hints of toasted oak.
Raspberry and spiced plum flavors
complimenting rich, supple tannins
and long finish.
Grilled salmon tacos, barbequed lamb
chopsjvith chimichurri sauce or a
warm:Shawarma and falafel with baba
ghanoush.
Cabernet Sauvignon,
Napa Valley 2012
Rose petal, milk chocolate and dark
berry aromas with blackberry, cherry,
cola, cocoa and baking spice flavors
perfectly balanced with silky tannins.
Braised beef short ribs, coffee-rubbed
tri tip, bean ragout or pasta with fresh
tomato sauce.
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