Full Bodied Reds - Glass

Full bodied and rich red wines; more tannin, higher alcohol, dark fruit flavors.

Included in this category are: Syrah, Cabernet Sauvignon, Monastrell, Malbec, Montepulciano, Aglianico, Dolcetto, Petite Sirah, Nebbiolo, Tempranillo, Nero d’Avola, Sagrantino, Tannat

Food pairing: Herbs and tomoatoes will bring out the fruity flavors of the wine; rich roasted meat, cured sausages, hard cheeses (Caprese Salad), savory Italian dishes

Alamos Malbec; 2015, Argentina

The Alamos vineyards of Mendoza, Argentina lie in the foothills of the Andes Mountains. Alamos wines are born of the intense mountain sunlight and pure snowmelt water of the Andes, and embody the richness of this rugged, remote region. Cultivated by the Catena family for over 100 years, Mendoza's vineyards are among the highest in the world.

Alamos Malbec displays dark cherry and blackberry flavors, with a long and lingering finish. This balanced and full-flavored wine is excellent with grilled meats and vegetables.

Additional information on Malbecs:

• Malbec tasting notes: black cherry, pomegranate, plum, raspberry, blackberry, blueberry. With aromas of cocoa, milk chocolate, coffee, mocha, molasses, leather, black pepper, green stem, gravel, tobacco.
• ARGENTINA: The main fruit flavors in a glass of Argentine Malbec are blackberry, plum and black cherry. The nuanced flavors offer milk chocolate, cocoa powder, violet flowers, leather and, depending on the amount of oak aging, a sweet tobacco finish.
• Oak aging with vanilla, dill, coconut
• Medium tannin and acidity
• Similar varieties include Syrah, Merlot, Dolcetto, Touriga Nacional, Petit Verdot, Petite Sirah, Lacrima, Nero d’Avola, Mourvedre
• Known for its plump dark fruit flavors and smoky finish, Malbec wine offers a great alternative to higher priced Cabernet Sauvignon and Syrah. However, there’s more to Malbec than just value. Learn the secrets of Malbec wine, some great Malbec food pairing tips and 4 amazing facts that will change the way you think about this ‘lowly’ wine grape.
• Food pairing: red meats and funky flavors like bleu cheese, beef brisket. Duck, Chicken Leg, Lamb, Beef, Ostrich, Buffalo, Pork Shoulder (Cuban Tacos, Lamb Lolli, Pork Chop); semi firm cow’s and goat’s milk cheese

Cline Syrah; 2015 Sonoma, CA

The deep purple color of this Syrah explodes with fresh blueberry and black cherry jammy fruit spiced with cracked black pepper aromas. Aged for 14 months in (40% new) dark toasted French oak provides a deep, rich butterscotch characteristic with is exceptionally savory.

Additional Information on Syrah wines:

• Syrah tasting notes: blackberry, blueberry, boysenberry (tart to jammy), olive, pepper, clove, vanilla, mint, licorice, chocolate, allspice, rosemary, cured meat, bacon fat, tobacco, herbs and smoke.
• Usually medium to high usage of oak aging.
• Medium (+) tannin and acidity
• Common synonyms and regional names: Shiraz, Sirac, Marsanne Noir, Entournerein, Serene, Hermitage, Crozes-Hermitage, COrnas, Cote-Rotie, St. Joseph
• Sonoma has a cooler climate resulting in a lighter syrah.
• Food pairings: grilled lamb (Lamb lolli), bold foods
• Syrah is responsible for some of the darkest full-bodied red wines in the world. It has dark fruit flavors from sweet blueberry to savory black olive. When you taste Syrah you’ll be greeted with a punch of flavor that tapers off and then has a spicy peppery note in the aftertaste. Because of its front-loaded style, Syrah is often blended with grapes that add more mid-palate, such as Cabernet Sauvignon, to help make the wine taste more complete. Traditionally in France, Syrah is blended with light-bodied Grenache and even richer Mourvedre to create the classic Côtes du Rhône blend.

Ferrari-Carano Siena Red; 2014 Sonoma, CA

(Blend of Sangiovese, Syrah, Malbec and Cabernet Sauvignon) SIENA has delicious aromas of strawberry jam, plum, blackberry and mocha. Bing cherry flavors are enhanced by sweet oak notes of vanilla, cinnamon and spice that add layers of richness to this elegant wine. SIENA has tannins that are soft, harmonious and mouth coating with lovely viscosity, depth and a lingering finish. (See additional note on Syrah, Malbec, and Cabernet Sauvignon above).

Additional information on Sangiovese:

• Sangiovese is savory. Because of its ability to be a chameleon, Sangiovese wines offer a wide range of tastes from very earthy and rustic–as is the case with many Chianti Classico– to round and fruit-forward. Regardless of where it’s grown, it always exhibits cherry flavors with more subtle notes of tomato.
• The most sought after Sangiovese-based wines have a balance between their fruit and earth components.

Santa Julia Cabernet Sauvignon; 2015 Argentina

Fruity style, they stand out in this wine varietal aromas and round tannins.

Additional information on Cabernet Sauvignon:

• Cabernet Sauvignon tasting notes: black cherry, black currant and blackberry, black pepper, tobacco, licorice, vanilla and violet.
• Medium (+) tannin and acidity
• In France, Bordeaux wines often blend with Cab. In Italy, it’s common to see Supertuscan wines containing Cab. In Spain, Priorat wines often use Cab.
• A 100% Cabernet Sauvignon from the Old World is rare because Old World winemakers are awesome at blending varietals together. That said, Cabernet Sauvignon from Bordeaux tastes more like the herbal/floral flavors of graphite, violets and tobacco than fruit. When you smell a Bordeaux, you’ll often get hints of black cherries and licorice along with the earthiness.
• New World countries are often a touch fruitier than their Old World cousins. Expect flavors of Black Cherry, Licorice and Black Pepper all wrapped together with a dash of Vanilla. The wines tend to have a little bit less tannin and acidity but also have more alcohol, ranging from 13.5-15.5% ABV
• Cabernet Sauvignon is actually a natural crossing of Cabernet Franc and Sauvignon Blanc that occured during in the 1600’s. Since then, it’s evolved to become what it is today. DNA testing at UC Davis discovered this relationship in 1996.
• Cabernet Sauvignon is one of the more complex and layered wines out there. It has higher tannins and a savory character often described as black pepper and tobacco. Because of Cab’s traits, look for foods high in fat and umami flavors for Cabernet Sauvignon food pairing.

Vigilance Cabernet Sauvignon; 2015 Red Hills Lake County, CA

At elevations ranging from 1,400 to 3,000 feet and located at the base of Mount Konocti, once an active volcano, the Red Hills AVA features rolling hills, red volcanic soils, and a cooling effect from Clear Lake, one of North America’s oldest natural lakes. Harvested in October, grapes were picked at the peak of henolic ripeness and aged on French and American oak for 18 months. Crafted from our Vigilance Vineyards in the Red Hills of Lake County to create a multi-layered, well balanced wine. Notes of black cherry and ripe current; earthy, with hints of coffee bean and tobacco. Silky and lush with excellent layers, richness and a long, satisfying finish.

Notes of black cherry and ripe current; earthy, with hints of coffee bean and tobacco. Silky and lush with excellent layers, richness and a long, satisfying finish.

Additional information on Cabernet Sauvignon:

• Cabernet Sauvignon tasting notes: black cherry, black currant and blackberry, black pepper, tobacco, licorice, vanilla and violet.
• Medium (+) tannin and acidity
• In France, Bordeaux wines often blend with Cab. In Italy, it’s common to see Supertuscan wines containing Cab. In Spain, Priorat wines often use Cab.
• A 100% Cabernet Sauvignon from the Old World is rare because Old World winemakers are awesome at blending varietals together. That said, Cabernet Sauvignon from Bordeaux tastes more like the herbal/floral flavors of graphite, violets and tobacco than fruit. When you smell a Bordeaux, you’ll often get hints of black cherries and licorice along with the earthiness.
• New World countries are often a touch fruitier than their Old World cousins. Expect flavors of Black Cherry, Licorice and Black Pepper all wrapped together with a dash of Vanilla. The wines tend to have a little bit less tannin and acidity but also have more alcohol, ranging from 13.5-15.5% ABV
• Cabernet Sauvignon is actually a natural crossing of Cabernet Franc and Sauvignon Blanc that occured during in the 1600’s. Since then, it’s evolved to become what it is today. DNA testing at UC Davis discovered this relationship in 1996.
• Cabernet Sauvignon is one of the more complex and layered wines out there. It has higher tannins and a savory character often described as black pepper and tobacco. Because of Cab’s traits, look for foods high in fat and umami flavors for Cabernet Sauvignon food pairing.