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.


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


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

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


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


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!


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


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


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


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