WINE PAIRING GUIDE
Rieslings are extraordinarily versatile with food. In general, pair lighter, crisper Rieslings with delicate (or raw) fish; more substantial Rieslings are good with Asian food, chicken, salmon and tuna.
GREEN APPLE SANGRIA
Pair a Green Apple Sangria with cheese, guacamole, seafood paella, jalapeño poppers, prosciutto-wrapped melon, sweet and sour meatballs, pork sliders, seafood dishes, or chicken empanadas.
PEACH MANGO WINE
Crisp white peaches and flavors of luscious mango fruit pairs perfectly with, King crab, glazed ham, lemon and rosemary chicken, spicy flank steak, walnut and goat cheese salad, brie and tomato paninis.
Light off-dry Rosé wine pair wonderfully with white meats, lightly spiced dishes and barbeque foods. Match with simple duck and lamb dishes like seared duck breast with figs or slow-cooked roast lamb.
Cabernet Sauvignon food pairing is best with nearly all red meat, including prime rib, New York strip and filet mignon. Also try lamb or pepper- crusted ahi tuna. The wine is best enjoyed with food and is great in sauces or reductions.
SWEET RED WINE
Our Sweet Red can handle a level of sweetness in a sauce or marinade that might make drier reds taste thin. Barbequed ribs or chicken wings in a sweet sticky marinade would be tasty. Pair with hamburgers, steak, lamb and meat-topped pizzas.
Its bright berry, sweet, and fruity aromas, along with its sweet strawberry, watermelon, and natural fruit flavors, pair naturally with desserts such as tarts and sumptuous cake.