Jul 17 2009
Wine List
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Our Red Wines are listed below:
Each batch will produce 5 gallons, which will yield 24 bottles of the 750ml size. |
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ESTATE SERIES – RED WINES
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| • Estate Series – Corvina Classico Di Veneto with Crushendo “Corvina Classico has lush, intriguing aromas of ripe red cherries and raspberries, delicate hints of almond, toast and spice and a richly tannic finish that has the fruit lingering on your palate for many minutes.” *Grilled beef and pork, strong dry cheeses (Parmigiano Reggiano or Asiago), pasta with meat-based tomato sauces, antipasto, and veal or roast pork. The gripping tannin in this wine also makes it natural for red meat and game, and the fruit lifts up well herbed or spiced dishes. |
| • Estate Series – Montagnac Vieux Chateau D’oc with Crushendo “Vieux Chateau D’oc is a bold wine, ruby red in color with a deep, dark plum and blackberry bouquet showing subtle accents of chocolate. Rich, lush and complex, soft black fruit combines with a hint of spiciness that follows through with a firm tannic finish on the palate.” *Leg of lamb, braised short ribs, peppered steak, duck/goose liver pate, ripe cheese with walnuts. |
| • Estate Series – Crushendo California Santa Ynez Vallely Syrah “A full-bodied wine with aromas of blackberry, smoke, plum, ‘jammy’ fruit and even a hint of black pepper spiciness lurking in the intense velvety tannins. The flavors go on and on, with blackberry, blueberry, herbs, black currant toast and vanilla.” *Serve with Barbecued foods, grilled foods, dark meats, strong game, lamb, flavorful sausages and rich stews or game casseroles. |
| • Estate Series – Lodi Old Vines Zinfandel “A dry, sturdy, vigorous red wine that is very fruit-forward with flavours of black fruits, cherry, leather and spice.” *Served with spicy red meats, hot sausages and duck breast. |
| • Estate Series – Woodbridge Ranch 11 Cabernet Sauvignon “A hearty red wine with complex flavours of black currants, cherry, oak, pepper and spice. Very well-integrated with soft tannins on an elegant finish.” *Complements lamb with mint sauce or grilled Portobello mushrooms. |
| • Estate Series – Napa Valley Stag’s Leap Merlot “A silky, smooth structure with fruit-forward flavors of plums and red berries accented with spice notes. A medium-bodied red wine with soft tannins.” *Excellent with beef tenderloin and prime rib. |
| • Estate Series – Oregon Yamhill Pinot Noir “An elegant, complex red wine with aromas and flavours of cherries, smoky oak and spice. Medium-body with silky tannins. After short term cellaring you will be rewarded with more depth of flavour including notes of dried mushroom and earth.” *Serve with veal and mushroom dishes. |
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RED WINES
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| • Sangiovese “Selection International Italian Sangiovese has a wonderful bright red cherry character overlaying strawberry notes with hints of violets and white pepper. It has medium body and a long wonderfully smooth, tannic finish; livened by a zing of acidity and toasty oak and as always, a touch of the Tuscan earth.” *Veal Parmigiana, pasta with garlic and oil cheese, Fontilla cheese, and fruits such as cherries, figs, plums and raspberries. |
| • Barolo “Deep purple coulor with a very full, robust mouth-feel of black fruits and oak. A rich wine for rich foods.” *Serve with Osso Buco or beef stews. |
| • Cabernet Sauvignon “A full-bodied red wine with aromas and flavours of red and black fruit and light spice. The soft tannins allow this wine short term aging.” *An excellent match to medium-rare beef dishes. |
| • Cabernet Sauvignon/Merlot “A full-body and complexity of Cabernet Sauvignon and the soft fruit-forward flavours of Merlot. Perfect harmony together.” *An ideal match for barbecued red meats. |
| • Chianti A dry, medium-bodied wine with elegant flavours of cherries and blackberries with moderate acidity and spicy notes.” *This wine is great match for tomato based dishes. |
| • Domaine des Brumes (Beaujolais) “A fresh, easy drinking red wine with flavours of strawberries and cherries.” *Serve lightly chilled with pizza and pasta. |
| • Luna Rossa “Big, bold and bountiful with loads of rich black fruits and oak. Plenty of tannin and structure for short term ageing.” *Excellent with medium rare red meats and stews. |
| • Merlot “Smooth and silky with plenty of red berries, spice and plums on the palate.” *Serve with prime rib and steaks. |
| • Pinot Noir “An elegant, medium bodied red with flavours of cherry and spice.” *Perfect for mushroom based dishes and veal. |
| • Valpolicella “A delicate bouquet of red berries with a hint of oak.” *An easy drinking style for pizza and pasta. |
| • Vieux Chateau du Roi “A soft, easy drinking red wine with plenty of character and charm. A wine for many occasions.” *Serve with barbecued red meats and pastas. |
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INTERNATIONAL RED WINES
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| • Argentine Malbec “The signature variety of Argentina, it is robust and fruity with good structure. Medium to full-body with lush red and black berries and a touch of spice.” *Serve with wild game stews. |
| • Australian Cabernet Sauvignon “A bold, fruit-forward wine exploding with flavours of cherry, raspberry and blackcurrant with a touch of oak. Rich and concentrated with a good tannin structure.” *Recommended for short-term ageing and full flavoured red meats. |
| • Australian Cabernet/Shiraz “The full-body and complexity of Cabernet Sauvignon and the ripe fruit and chocolate flavours of Shiraz. Perfect harmony together.” *An ideal match for barbecued red meats. |
| • Australian Shiraz “Very trendy varietal with rich, ripe fruit aromas and plenty of plums, cherries, and blackberries with a hint of spice.” *This crowd pleaser will complement full flavoured red meats and stews. |
| • Chilean Cabernet Sauvignon “Red and black berries accented with black pepper carry through from the start to finish. Medium-body with soft tannins.”*Serve with pepper steaks and spicy pasta dishes. |
| • Chilean Merlot “A fruit-forward Merlot with plenty of red berries and spice. Soft, easy tannins on a medium-body.” *Serve with red meats and pastas. |
| • French Cabernet Sauvignon “An excellent candidate for short term ageing due to its moderate tannins. Deep ruby red color with berries and oak on the palate.” *Serve with prime rib and steaks. |
| • French Merlot “A classic varietal with ripe red berries on the palate. A soft, elegant wine with just a touch of French oak.”*Serve with beef tenderloin and root vegetable stews. |
| • Italian Barbaresco “A big, full-bodied red wine with robust fruit flavours on an elegant, refined structure. Dry and complex with moderate tannins for short term cellaring.” *Serve with Osso Buco and rich stews. |
| • Italian Montepulciano “Deeply colored, rich, red wine with flavours of blackberry and black pepper. Full-bodied with moderate tannins and balancing acidity.” *Excellent with pasta and veal. |
| • Italian Montepulciano “Deeply colored, rich, red wine with flavours of blackberry and black pepper. Full-bodied with moderate tannins and balancing acidity.” *Excellent with pasta and veal. |
| • Spanish Rioja “A dry, medium to full-bodied red wine with wonderful bright red and black berries, spice and oak. A great cellar candidate for short term ageing to soften the tannins and develop its complexity.” *Serve with beef stews and spiced red meats. |
| • South African Pinotage “Intense fruitiness and peppery spiciness, in addition to a rich plummy character and aromas of redcurrant and cherry, with a subtle aroma of banana in the finish.” *Serve with barbecued red meats and game dishes. |
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