Red Wines

Red Wines

Whether you’re blending a Zinfandel and Sangiovese or pairing a Ruby Cabernet with your steak, knowing your reds is the place to start! Learn the intricacies of red wine and their regions with your American Wine Society certified instructors. From the color to the taste, begin your Winemaking Experience with one of our specially featured red wines.

Malbec

Region: The Curicò Valley, Chile, The Sierra Foothills and Suisun Valley, CA
Flavors/Aromas: Fruity and smoky flavors with vanilla and mocha
Color: Deep purple 
Body: Full
Tannins: Medium
Acidity: Medium
Characteristics: Bold richness and soft finish
Pairs Well With: Lean meats, soft cheeses, and dark chocolate truffles

Barbera

Regions:Piedmont, Italy and Lodi, California
Flavors/Aromas : Intense fresh red and black berries, light notes of cherries, raspberries, blueberries and blackberries
Color: Deep red
Body: Full
Tannins: Low
Acidity: High
Characteristics: Known for its floral/herbaceous aromas
Pairs Well With: Dark meats, herbaceous cheeses, and root vegetables

Brunello

Region: Tuscany, Italy
Flavors/Aromas: A fruity and floral flavor that turns sweet, chocolatey, and succulent when aged
Color: Dark red
Body: Full
Tannins: High
Acidity: High
Characteristics: Bold flavor while young, soft and smooth when aged
Pairs Well With: Heavy meats and pastas, and powerful cheeses
*Limited Quantities. Makes an excellent reserve wine

Cabernet Franc

Region: Tuscany, Italy,  The Sierra Foothills, CA, and Stellenbosch, South Africa
Flavors/Aromas: Herbaceous aroma, a savory roasted and chili pepper flavor, strawberries, and plums
Color: Deep purple
Body: Medium
Tannins: Medium
Acidity: Medium
Characteristics: Savory flavors allow this wine to be enjoyed young or aged.
Pairs Well With: Tomato based dishes, soft cheeses, and hearty fish dishes. This is a very food friendly wine. Salut!

Cabernet Sauvignon

Region: Napa Valley, CA, Stellenbosh, South Africa, Tuscany, Italy, and The Curicò Valley, Chile
Flavors/Aromas: Black currant, blackberries, and mint
Color: Dark red
Body: Full
Tannins: High
Acidity: High
Characteristics: Dry, can be fruity or savory depending on the region it is grown
Pairs Well With: Steak/tuna, aged cheddar cheese, and dark chocolate

Malvasia

Region: Piedmont and Tuscany, Italy
Flavors/Aromas: Chocolate and plum notes with floral aromas
Color: A light to dark ruby 
Body: Medium
Tannins: Medium
Acidity: Medium
Characteristics: Intense, often used for blending and ages well
Pairs Well With: Tomato based dishes, creamy or aged cheeses, and a variety of desserts

Old Vine Zinfandel

Region: Sierra Foothills, Lodi, and Napa Valley, CA
Flavors/Aromas: Robust, rich, and spicy berries and strawberries tastes and aromas
Color: Light ruby to a garnet
Body: Full
Tannins: Medium low
Acidity: Medium
Characteristics: 50 - 100 year old vines resulting in concentrated and flavorful grapes, produces dazzling array of “blush wines” 
Pairs Well With: Hearty meats and seafoods, medium-bold cheeses, and rich desserts and chocolates 

Petite Sirah

Region: Lodi, Paso Robles, and Napa Valley, CA
Flavors/Aromas: Blueberry, chocolate, plums, and black pepper with floral and mineral aromas
Color: Dark red
Body: Full
Tannins: High
Acidity: Medium
Characteristics: Robust, balanced, blends well
Pairs Well With: Richer meats, aged cheeses, and coffee chocolate

Pinot Noir

Region: Burgundy, France and Central Valley, CA
Flavors/Aromas: Cherries, mint, raspberries, truffles, and other unique flavors that originate in the wild.
Color : Blush red to deep violet
Body : Medium
Tannins : Low
Acidity : Medium high
Characteristics : Light, aromatic finish, dry
Pairs Well With: Any meat, medium firm cheeses, and dark chocolate/chocolate covered strawberries

Ruby Cabernet

Region: Napa Valley and Central Valley, CA
Flavors/Aromas: Fruity, cherry and earthy flavors
Color: Deep red
Body: Medium
Tannins: Low
Acidity: High
Characteristics: Dry, a cross between Carignan and Cabernet sauvignon, blends well with other wines
Pairs Well With: Rich meats, smoked cheeses, and Margherita pizzas

Sangiovese

Region: Tuscany, Italy, Stellenbosch, South Africa, Napa Valley, and the Sierra Foothills, CA
Flavors/Aromas: Rich cherries, plums, roasted peppers, and dried roses
Color: Garnet
Body: Medium
Tannins: High
Acidity: High
Characteristics: Blended with Chianti and other Tuscan wines, flavors can range from fruity to rustic depending on the region
Pairs Well With: Roasted meats and vegetables, hard cheeses and braised vegetables.
*We suggest blending Sangiovese with Zinfandel or Cabernet

Syrah

Region: Rhone Valley, France, Tuscany and Piedmont, Italy, Stellenbosch, South Africa, Paso Robles, and Napa Valley, CA
Flavors/Aromas: Blackberries, coffee, pepper, and chocolate with earthy/leathery or smokey notes
Color: Deep Burgundy to purple hue
Body: Full
Tannins: Medium - Medium high
Acidity: Medium - Medium high
Characteristics: Spicy peppery finish, known as the darkest full-bodied red wine in the world
Pairs Well With: Braised meats or fish, barbeque, soft cheeses, and bittersweet chocolates
Try it with bold foods and spices!

Carmenere

Region: The Curico Valley, Chile
Flavors/Aromas: Herbaceous, red and black berries, vanilla, and green peppercorn
Color: Deep red
Body: Medium
Tannins: Medium
Acidity: Medium High
Characteristics: Similar characteristics to Merlot
Pairs Well With: Roasted meats, hard cheeses, and dark chocolate

Nebbiolo

Region: Piedmont, Italy

Flavors/Aromas: Delicate floral and fruity smell, cherries and raspberries flavor with notes of rose and annis

Color: Pale garnet

Body: Full

Tannins: Medium High

Acidity: High

Characteristics: Known for being subtle and bold, a “thinking person’s wine”

Pairs Well With: Less-gamey meats, soft cheeses, and dark chocolate

Amarone

Region: The historic Veneto wine region of Italy
Flavors/Aromas: Dried black cherries, cassis, truffles, chocolate fudge, and tar
Color: Ruby red
Characteristics: Luscious, complex, with lingering finish
Pairs Well With: Red meats, ripe cheeses, and dark chocolate

Dolcetto

Region: Piedmont, Italy
Flavors/Aromas: Fruity, licorice and black cherry notes with a spicy aroma
Color: Intense, brightly colored red
Body: Medium Full
Tannins: Medium 
Acidity: Low
Characteristics: Soft-styled, dry, known for its licorice and black cherry notes 
Pairs Well With: Savory meats, herbed cheeses, and dark chocolate

Montepulciano

Region: Abruzzo, Italy
Flavors/Aromas: Intense dark fruits and robust florals, a soft chocolatey and tobacco-like flavor
Color: Deep ruby red
Body: Medium
Tannins: Low
Acidity: High
Characteristics: Taste can be influenced as it ages in new oak 
Pairs Well With: Hearty meats, aged cheeses, dark chocolate, and pizza

Lambrusco

Region: Emilia-Romagna and Piedmont, Italy
Flavors/Aromas: Intense perfumes with berry and floral notes
Color: Ruby
Body: Frizzante style
Tannins: Medium 
Acidity: Medium high
Characteristics: Dry, semi-sparkling, frizzante style
Pairs Well With: Grilled meats, prosciutto, salty cheeses, and cherry pie

Valpolicella

Region: Valpolicella, Italy
Flavors/Aromas: Fruity, blueberries, bananas with sour cherry notes
Color: Cherry
Body: Full
Tannins: Low
Acidity: High
Characteristics: Bright and tangy, known for a spicy, tart, and sweet finish
Pairs Well With: Light meats and veggies, fresh cheeses, and dark chocolates
Perfect for warm summer afternoons when served chilled!

Pinotage

Region: Stellenbosch, South Africa and Lodi, CA
Flavors/Aromas: Plums, Blackberries, tar, licorice, and tobacco
Color: Deep Maroon
Body: Full
Tannins: High
Acidity: Low
Characteristics: Dry with a sour-sweet finish - think flavored smoke
Pairs Well With: Barbecued meats, hard cheeses, and chocolate desserts