We love when our customers send us pics, messages and recipes about what they’re eating with our wines. It’s so impressive and hunger inducing!
For the holidays, we’ve compiled a list of pairing recommendations for each of our wines. Some of these are from customers and some are our go-to favorites.
We hope you’ll give some of them a try. And if you have a favorite, please share it with us: email@example.com
Mount Veeder Cabernet Sauvignon
Our flagship Cabernet Sauvignon from Mount Veeder is full-bodied and very well structured with moderate tannins, making it a remarkable food wine. Flavors of bright red cherries, blackberries and black currant progressively wild with subtle spice components layers with dark chocolate, pepper and cedar.
- Beef Tenderloin
- Roast Lamb
- Braised Short Ribs
Napa Valley Cabernet Sauvignon
Big, bright and bold and so smooth. It’s mostly Cabernet Sauvignon blended with some Merlot and Cab Franc. We love its versatility with food. It’s super smooth and easy-drinking with layers of flavor.
- Steak Frites
- Savory Stuffed Puff Pastry
- Beef Empanadas
- Meat Lasagna
Our Cab Francs were made for food, and we particularly enjoy it with spicy dishes. This is our most versatile wine, and a customer favorite. We love the elegance – gracious, supple and richly layered with a balanced acidity and tannin structure. Our weekly go-to are fajitas from the Browns Valley Market here in Napa. So good!
- Roast Turkey or Chicken
- Spicy Fajitas (our winemaker’s favorite pairing)
- Balsamic Glazed Lamb Chops
- Roman-style Pasta
Rosé of Cab Franc
Our rosé is uniquely made of 100% Cab Franc, and we made it to drink a like a white wine with substantial body and structure. In other words, this is not a wimpy rosé! You can enjoy as an aperitif or pair it with appetizers and entrees. Check out the three customer recipes below. It’s full-bodied and complements some heavier dishes quite well. Served chilled, and enjoy the lush mouthfeel and layered fruit flavors.