A great medium-bodied wine that pairs well with richly sauced dishes such as steak (or even fish) in a red wine sauce or with casseroles, where a more powerfully tannic wine would be overwhelming. (It’s also a good wine to use when you’re cooking, making a rich base for red wine sauces).  A flexible friend, smooth and round with smooth tannins, very food friendly.

FOOD PAIRINGS

Jambalaya
Braised Short Ribs
Roast Turkey
Blackened Salmon
Steak with red wine reduction sauce