Cabernet Souvignon (lighter): crimson-medium red, medium body, smooth, fruity, soft

Aromas and flavors: cherry, berry, spice

Food pairings: grilled meats, beef or lamb stew, pasta with olives and tomato sauce

Cabernet Sauvignon (barrel aged): medium-dark red, medium-full body, oak influence, more complex

Aromas and flavors: cherry, curant, chocolate, cedar, mint, vanilla

Food pairings: grilled meats, roast rack of lamb with Dijon mustard, roast pork with prunes

Cabernet Sauvignon (reserve / barrel aged): Dark red-purple, full bodied, strong oak influence, tannin, requires aging

Aromas and flavors: currant, chocolate, cedar, obacco, mint, vanilla, pepper

Food pairings: grilled meats with peppercorn crust, loin of venison with currant sauce

Gamay Beaujolais: light red, light medium body, lively, very fruity

Aromas and flavors: raspberry, strawberry, floral

Food pairings: Baked ham, beed and chicken fajitas, roast turkey

Aromas and flavors: berry, cherry, orange zest, tea, vanilla

Food pairings: veal ragout, duck with orange sauce, grilled tenderloin of pork.

Petite Sirah: dark red-purple, full body, tannic

Aromas and flavors: blueberry, currant, plum, liquorice, pepper

Food pairings: grilled lamb with olive relish, hearty cheeses

Pinot Noir: medium ruby red, light-medium earthy, mushrooms

Aromas and flavors: Cherry, spice, cedar, coffee

Food pairings: chicken in red wine sauce, grilled salmon or tuna,  mushroom tart, baked goat cheese, pasta with pesto

Aromas and flavors: blackberry, raspberry, jammy, spice, pepper

Food pairings: pasta with garlic-tomato sauce, grilled meats and ribs, hearty cheeses