A French Country Omelette … Outstanding Paired with a Pouilly-Fuisse

Pairing: Bacon, Potato and Goat Cheese Omelette Paired with a 2015 Chàteau-Fuissé Pouilly-Fuissé Tête de Cru

Food:  An omelette is the ultimate fast food … and it’s not just for breakfast. A dinner omelette is a perfect meal … optionally fancy or rustic, inexpensive (unless you are incorporating thin slices of black truffles!), and can be made in a matter of minutes. And you can make it with almost anything … well, one does need eggs. But, most any cheese, meat (terrestrial or aquatic), vegetable, mushroom, herb … the sky’s the limit. The one created here is made with some leftover fingerling potatoes, a little cooked bacon, and topped with a smear of soft goat cheese. A bit of salad on the side completes the meal. And, of course, a glass of wine.

Bacon & Goat Cheese Omelette

Wine: The Maconnais wine district is located in the southern part of the historic and highly regarded Burgundy wine region in eastern France. As one travels through Burgundy, one passes through row after row, mile after mile of vineyards stretching out before you in all directions. The scene is different in the Maconnais district. Here one sees vineyards interspersed with diverse croplands and animal pastures … much more like farmland and the more typical French countryside. Puilly-Fuisse is the premiere appellation in the Maconnais producing the very finest white wines in this district. Like all AOC designated white wines produced throughout the Burgundy region, Puilly-Fuissé is made from 100% Chardonnay.


Tasting Notes:  A beautiful gold color. A fragrant bouquet featuring melon, mango, and peach. On the palate a delicate sweetness is quietly present in this lovely dry Chardonnay. Caramel/ toffee along with ripe sweet peach, apricot and cantaloupe flavors. A delightful wine that really complements the omelette, particularly with the bacon and goat cheese elements.

Other Wines That Pair Well with Bacon, Potato and Goat Cheese Omelette: Sancerre (Loire Valley, France), White Bordeaux (France), Chardonnay (Umbria, Italy), Sauvignon Blanc (California)

Other Food That Pairs Well with Pouilly-Fuisse:  White Fish in a Cream Sauce, Pan-Seared Salmon, Prosciutto, Quiche Lorraine

Maps and Views of the Pouilly-Fuisse Wine Region:  Pouilly-Fuisse Wine Region

A Source:  www.wine.com

Mom’s Friday Fish … Paired with a Vin de Provence

Pairing: Pan-Fried Breaded Cod Paired with a 2015 Chateau Tyrians Coteaux Varois en Provence 

Food: I grew up in a Catholic family in the 1950’s. This meant, among other rituals and expectations, you always ate fish on Fridays … always. Yes, I know that the rule was to abstain from eating meat. There is an excellent history of the evolution of the ‘fish on Friday’ rules here. Even when the church relaxed those requirements (prompting my father to bemoan “the church is going to H___ in a hand basket”) following Vatican II, our family continued to observe the “always fish on Friday” tradition. And I, for one, am forever thankful that this tradition carries on in our family to this day.

My mother, born on this day in 1909 (Happy Birthday, Mom), drew from a fine, but somewhat limited, set of options to serve her family for Friday dinner. Number one on the list (at least, my list) was lightly breaded white fish (cod, haddock, or sole) pan-fried in some butter in a cast iron skillet. This was almost always served with Harvard Beets and some type of potato or rice.

Breaded Cod with Baby Beets and Beet Greens, and Potato Salad

Wine: The wine region, Provence, encompasses the far southeastern area of France, with the appelation, Coteaux Varois en Provence, covering the most southeastern corner of the territory. Most wine drinkers rightfully equate Provence with rose which accounts for upwards of 80% of total wine production in this region. Red grape varieties such as Grenache, Syrah, Mourvedre, and Cinsaut are the principal constiuencies of rose. The discerning wine consumer will do well to explore some of the outstanding white wines of this often overlooked wine region. Chateau Trians makes a white blend composed of 80% Rolle and 20% Semillon. Just over the nearby border with Italy, lies the tiny coastal Italian wine region of Liguria noted for its white wines made primarily of the Vermentino grape. This is mentioned here because the Rolle grape grown in Provence is often confused with the Vermentino grape in neighboring Liguria. Many growers of Rolle grapes in Provence are calling their grapes Vermentino perhaps to attract more wine consumers who are far more likely to recognize the name Vermentino. Recent DNA testing, however, has shown that they are two distinct varieties rather than two names for the same variety. It takes a real wine geek to really care about this distinction, particularly since the taste is very much the same in both wines.

Chateau Tyrians Coteaux Varois en Provence (Blanc)

Tasting Notes: A warm, golden yellow color. Complex aromas of honeysuckle, Easter Lily, and vanilla sugar. Layers of flavor including Charentais melon, peach, quince, slightly under-ripe melon, and a touch of burnt sugar. The finish carries the peach and melon. Very interesting and nice with the fish.

Other Wines That Pair Well with Pan-Fried Cod: Chardonnay (California), White Burgundy (France), Chenin Blanc (South Africa), Pinot Blanc (Alsace)

Other Food That Pairs Well with Vin de Provence: Grilled Sea Bass, Pasta with Pesto, Fried Calamari, Fritto Misto

View the Stunning Provence Region: Provence

A Source:  www. klwines.com

A Taste of SW France … Duck Confit and Cote de Bergerac

Pairing:  Duck Confit Paired with a 2009 Chateau Thénac Côte de Bergerac

Food:  Duck Confit is one of the renowned regional specialties of Gascony in South West France, considered by many to be the quintessential French dish. Confit is a centuries-old process of salt-curing, cooking and preserving the meat (usually duck, goose, or pork) in its own fat. Curing the meat for a week or two, or preferably a few months results in an extraordinary flavor. Gascony, by the way, is the home of d’Artagnan, the legendary character in Alexander Dumas’ historic adventure novel, The Three Musketeers.

Duck Confit

Wine:   Bergerac is a small sub-region and appellation of the extensive South West France wine region. Bergerac has a long  history of winemaking dating back to Roman times. Later, around the 11th Century, monks were the first to produce some well-regarded wines. The Bergerac wine region is located just east of the far more famous Bordeaux region, arguably the most prestigious wine region in the world. Bergerac’s vineyards are planted on both sides of the Dordogne River. The river flows west emptying into the Atlantic near the city of Bordeaux. The wine made in Bergerac has a similar profile to the wines of Bordeaux … the reds comprised mainly of Cabernet Sauvignon and Merlot … the whites made up of Sauvignon Blanc and Semillon.

Chateau Thénac was built on the ruins of a 12th Century Benedictine monastery. They have added Cabernet Franc and Malbec to their red Côtes de Bergerac, while their whites include Muscadelle in their blend.


Tasting Notes:  Decanted two hours ahead of dining. A deep purple color, almost black. Aromas of fresh blueberry and mace. The palate has layers of blueberry, plum, nutmeg, mace, fig, and buttered whole wheat toast. Extraordinary! Big, rich, mellow, fresh, balanced tannins. Fabulous with the salty richness of the confit. Complemented well the sweet touch of the red cabbage and the peppery roast potatoes. An amazing pairing of wine and the regional food.

Other Food That Pairs Well with This Wine:  Roast Lamb, Cassoulet, Grilled Steak or Sausage, Mushrooms (Porcini, Shiitake)

Other Wines That Pair Well with This Food:  Cahors (France), Saint-Émillon (Bordeaux, France), Merlot (Italy), Pinot Noir (California)

Views of the Bergerac Wine Region: Bergerac Vineyards

A Source:  K & L Wines

Fresh Fettuccine and Wild Mushrooms … Perfect with Barbera d’Asti

Pairing: Homemade Fettuccine al Funghi Paired with a 2016 Michele Chiario Barbera d’Asti Superiore Nizza Cipressi 

Food:  OMG!! There are some meals (food and wine together) that transcend even our highest expectations. This dish is one that falls in with that august company.

We are very fortunate indeed to live in a region where several different edible wild mushrooms grow in convenient, accessible places to us. Woodlands with mature oak and spruce growth, old apple orchards, open verge, even our lawn. Years ago we participated in a number of mushroom identification workshops led by very experienced mycologists. Even though we have several years of mushroom gathering under our belts, we still exercise caution when we’re out on a mushroom hunt, double checking for the telltale signs of familiar safe mushrooms, as well as signs identifying unsafe (aka, poisonous) ones. As the saying goes, “There are old mushroom hunters … there are bold mushroom hunters … but … there are no old, bold mushroom hunters.”

King Boletes and Bicolor Boletes are among our favorites and are the focus of this dish. Boletes are sliced, sautéed in butter, then add a little heavy cream and mascarpone cheese with some of the pasta cooking water. Stir in the cooked pasta with the mushrooms and sauce. Interestingly, the addition of cream in the recipe tells us it’s from northern Italy. Because of that, fresh pasta is better than dry pasta. And, the accompanying Barbera wine is also from northern Italy. What synergy!

Note:  The fresh pasta is just a simple combination of a cup each of all-purpose flour and semolina mixed with an egg and kneaded. The resulting dough is then cranked through a pasta machine, or cut by hand. Place in boiling, salted water. Fresh pasta cooks much faster than dried pasta.

Pasta and Cepes

Wine:  Barbera d’Asti is a subregion of the famed Piedmont wine region of northwestern Italy. Records show that Barbera, native to the Piedmont area, goes back to at least the early 1600’s. It boasts a world-wide popularity  among wine drinkers and pairs beautifully with many classic Italian dishes, most notably, perhaps, pizza. Barbera d’Asti, not surprisingly, comes from the extensive acreage planted in the hills surrounding the town of Asti. It’s sister wine (so to speak), Barbera d’Alba, hails from the vineyards near Alba, to the northeast of Asti. The Nizza Cipressi area creates its own unique territorial identity within Barbera d’Asti.

Barbera d'Asti

Tasting Notes: A deep, deep maroon color. Almost black. Aromas of blackberry and blueberry with hints of sweet caramel, brown sugar and vanilla. The palate builds on the themes of blackberry, blueberry, caramel, and vanilla. Velvety and lush with slightly dusty, but perfectly soft tannins. Coats every corner of your mouth as the finish goes on and on. A nice mature wine, but with the youthful qualities of fresh berries. The stars aligned in this absolutely perfect pairing with the wild mushroom pasta.

Other Wines That Pair Well with Pasta and Wild Mushrooms: Pinot Noir (Oregon), Pomerol (Bordeaux, France), Barolo (Italy), Rioja (Spain)

Other Food That Pairs Well with Barbera d’Asti:  Pizza, Pasta with Tomato Sauce, Grilled Chicken, Lamb, and Pork, Mushroom Risotto

More About Asti:  Asti

A Source:  www.wine.com

Ham Florentine Galettes … Served with a White Crozes-Hermitage

Pairing: Ham Florentine Galletes Paired with a 2015 Domaine des Remiziéres ‘Cuvée Christophe’ Crozes-Hermitage Blanc

Food:  Despite the fact that the picture below makes the galettes look like a pair of horribly disintegrated shoes dug up from some ancient archeological site, these galettes are positively heavenly and mimic well those we enjoyed in Brittany last year. Buckwheat flour adds a wonderful nutty flavor to the Breton galettes, but it may also contribute a slightly grayish shade to the color depending on the percentage and type of wheat flour combined to make the galette. Our galette recipe combines buckwheat flour, all purpose flour, eggs, water and salt. The filling consists of béchamel sauce, ham and cooked spinach seasoned lightly with salt and pepper.

Many folks use the terms “crêpes” and “galettes” interchangeably. Bretons distinguish them by referring to crêpes as sweet versions of a filled pancake (jelly, fruit, etc.) usually served as a dessert or, in our family, as a delicious Sunday breakfast spread with red currant or quince jelly. Galettes are the savory version of these filled pancakes, the filling could be cheese, mushrooms, various meats, and/or vegetables usually in a light sauce.

Ham Florentine Galettes

Wine:  Crozes-Hermitage is by far the largest appellation of the northern Rhone Valley wine region of France, accounting for more than all of the other seven appellations combined in that region. The vast majority of the wine made here is red, usually Syrah. But, lovers of white wines can find some real gems here. Among our personal favorites are the blends made from various combinations of Marsanne, Roussanne, and Viognier. Interestingly, some of these white grapes, in small quantities, are used in the making of the region’s prestigious red wines, like Hermitage. Domain des Remizieres‘s Cuvée Christoph is a delicious blend of 85% Marsanne and 15% Roussanne, a truly excellent representative of the whites from this region.

Crozes-Hermitage Blanc

Tasting Notes: Color is 18 Karat Gold … beautiful! The nose reveals layers of mango, buttered toast, and a little fresh cut grass. The taste is a broader palette of mixed tropical fruits (mango, guava, lychee, jackfruit, etc.) along with fragrant toast. The tropical fruit perpetuates on the finish. These flavors really complement nicely the buckwheat galettes filled with the lightly creamed ham and spinach.

Other Wines That Pair Well with Ham Florentine Galletes: Beaujolais (France), Chardonnay (Australia), Soave (Italy), Pinot Noir (California)

Other Food That Pairs Well with Crozes-Hermitage: lobster, crab, smoked salmon, risotto, pork

Wines of the Northern Rhone: Wine Folly

A Source:  www.klwines.com





Pork with Peach Sauce …Partnered with a Spatlese Riesling Mosel

Pairing: Pork Tenderloin with Peach Sauce Paired with a 2015 Max Ferdinand Richter Mulheimer Helenenkloster Spätlese Riesling Mosel

Food:  White peaches have started to appear in farm stands throughout New Hampshire. For a truly special gastronomic experience, cut open a white peach, stick your nose into the cut side … inhale deeply … ahhhh. The sweet perfume fragrance of the white peach sends your olfactory senses into … ecstasy. You don’t even have to eat it to enjoy it. But, of course, we will … in this delicious pork dish.

Season half inch medallions of pork tenderloin with salt, pepper and cinnamon, and sauté in a little butter. Keep warm. Meanwhile, make a sauce of a cup of peach slices, 3T of minced red or sweet onion, 2 tsp brown sugar, 2 T bourbon, 1/4 tsp ginger,  1/4 tsp corn starch, pinch of salt, and 2 T of water. Bring to a boil, then reduce heat and simmer for about 8 minutes. Serve with roasted potatoes and a medley of grilled summer squash, zucchini and red onion. Very easy!

Pork Tenderloin & Peach Sauce

Wine:  The estate of Max Ferdinand Richter has a long and distinguished history as a vineyard, winery, and wine exporter dating all the way back to 1643. The estate is currently managed and operated by Dr. Dirk Ferdinand Richter, the ninth generation of his family to do so. The 2015 vintage of this wine was overseen by Constance Ferdinand Richter, the tenth generation of this family of renowned winemakers. Riesling wines from the Mosel wine region are considered among the finest in the world. About $20.

Riesling Spatlese

Tasting Notes:  The color is a pale gold with a decidedly greenish tint. The aroma reminds one of the fragrance of a German Christmas cookie, fresh out of Oma’s oven … golden raisins, honey, and hazelnuts. On the palate one senses distinctive honey, apricot and toasted hazelnut. Apricot and honey linger on the finish. Goodness gracious!! The pairing couldn’t be better. The wine perfectly complements the peach sauce.

Other Wines That Pair Well with Pork in a Peach Sauce:  Chardonnay (California), Gewürztraminer (Alsace, France), Vouvray (Loire Valley, France), Viognier (Australia)

Other Food That Pairs Well with Spatlese Riesling:  Spicy Asian Cuisine, Scallops, Ham,   Roast Duck and Chicken.

Maps and Views of the Mosel Wine Region:  Mosel Wine Region

A Source:  klwines.com





Halibut with Fresh Polenta … Paired with a Cotes du Roussillon

Pairing: Halibut with Fresh Polenta Paired with a 2012 Chateau Saint Roch Côtes du Roussillon Vieilles Vignes Blanc 

Food:  What do you do when a commercial fisherman acquaintance drops by and plops a 30 lb halibut on your countertop? First, thank him … profusely (after paying him, of course). Then, … get out a big, sharp knife and lots of newspaper. Then, … share with friends … and eat lots of halibut in the coming year! Gee … what a sacrifice!

Here, we’ve simply poached the fish in some salted water and served it on top of some freshly made polenta. We used the recipe taken directly from Jacques Pépin’s Fast Food My Way. What’s particularly special is that the polenta is made from corn kernels cut right off the cob and pureed in a blender. Fabulous!

Halibut on Fresh Polenta

Wine:  Cote du Roussillon are the A.O.C. designated wines of the Roussillon wine region of southern France located just east of the Pyrenees Mountains that border France and Spain.  Grenache Blanc and Marsanne, two widely grown grapes in the south of ‘France, are blended to make the 2012 Chateau Saint Roch Vieilles Vignes (meaning ‘old vines’). The winery is located about 15 miles from the city of Perpignan, not far from the Mediterranean Sea, and 20 miles from the border with Spain.

Cotes du Roussillon

Tasting Notes:  The color of pale gold or straw. Fresh white peach and aromatic Charentais melon on the nose. The Charentais melon is the initial taste one experiences, but then a touch of lime adds a zing. Clean, fresh lime carries the day on the finish. The pairing:  the corn polenta has a lovely natural  sweetness that complements nicely the combined fruit flavors of the wine. A wonderful pairing!

Other Wines That Pair Well with Halibut and Fresh Polenta: Pinot Gris (Alsace, France), Chardonnay (California), Soave Classico (Italy), Prosecco (Italy)

Other Food That Pairs Well with Côtes du Roussillon: Smoked Fish, Pork, Ham, Seafood

View the Languedoc-Roussillon Region:  Languedoc-Roussillon

A Source:  www. klwines.com





Gazpacho …Enjoyed with a Maori-Made New Zealand Sauvignon Blanc

Pairing: Gazpacho Paired with a 2016 Tohu Sauvignon Blanc (Single Vineyard)

Food:  In his 1980 cookbook, Craig Claiborne’s Gourmet Diet, the author and late food writer for the New York Times, puts a low sodium, low cholesterol twist on the classic cold soup from Spain. Gazpacho is a perfect dish to help cool you off on a hot summer day. It can be chunky or smooth, with or without croutons, even sometimes containing a hard cooked egg. Claiborne’s recipe (created in partnership with his long-time collaborator, Pierre Franey) calls for a blend of raw, chopped tomatoes, onion, and cucumber, minced garlic, a little olive oil, black pepper, cayenne, red wine vinegar, and a base of unsalted tomato juice. Add some halved green grapes for an absolutely delicious flavor kick.

Gazpacho w: Sauvignon Blanc

Wine:  Tohu Wines is the world’s first Mãori-owned winery; the Mãori being the indigenous Polynesian people of New Zealand. Though it is a commercial enterprise, Tohu winemaking is infused with Mãori culture and spiritual beliefs. The company comprises more than 4,000 owner-families in the northern region of the South Island of New Zealand. New Zealand is widely regarded for its Sauvignon Blanc, and this Marlborough wine region of South Island produces some of the very best in the world.

Tohu Sauvignon Blanc

Tasting Notes:  Pale gold color with some greenish tint. On the nose, the sensation is of clean, fresh mown grass; plus the smell of Charentais melon and a hint of green apple. The melon and apple carry over into the palate; lush and sweet combines nicely with clean and crisp. The finish follows with the lingering flavor of Granny Smiths. The pairing with the gazpacho is lovely … the clean, cool fruit of the wine balances beautifully with the spicy, pleasantly vinegary taste of the soup.

Other Wines That Pair Well with Gazpacho: Soave Classico (Italy), Riesling Kabinett (Germany), Pouilly-Fumé (France),  Fume Blanc (California)

Other Food That Pairs Well with Sauvignon Blanc: Goat Cheese, Fried Chicken, Oysters, Composed Salad

Maps and views of the Beautiful Marlborough NZ Wine Region:  marlborough new zealand wine region photos

A Source:  www. klwines.com





Brandade de Morue … Perfect Paired with Cremant d’Alsace Rose

Pairing: Brandade de Morue Paired with a NV Lucien Albrecht Crément D’Alsace Brut Rosé

Food: For 500 years, Salt Cod  has played an integral role in the migration, settlement and economies of the countries whose coastlines border the North Atlantic, including Portugal, Spain, Norway, Iceland, and Newfoundland. Drying fish to preserve it can be traced back to the 9th Century. Cod, however, has a high water content. That reality combined with the humid wet weather of Newfoundland that made it unsuitable for drying was the catalyst for salting to remove much of the moisture in the fish, then drying it. The development of this process was the birth of the salt cod industry about 500 years ago. Although the development of refrigeration aboard steamships in the early 20th Century drastically reduced the demand for salt cod.

In France, salt cod is the principal element, the centerpiece, of Brandade de Morue, which is often served as an appetizer or first course, but here we enjoy it as a light dinner meal. The dishé combines well-rinsed salt cod, mashed potatoes, olive oil, cream, garlic, thyme, bay, cloves, and pepper. The Brandade is most often served spread on fresh slices of baguette as an appetizer. But here we have spread it over sliced tomato and basil, accompanied by rye crisps, as light summer fare.

Brandade Tomato Plate

Wine:  Many people mistakenly refer to any sparkling wine as Champagne. Still others think any sparkling wine that is made in France is Champagne. Well, we’re getting closer. The fact of the matter is that a sparkling wine produced only in the wine region of Champagne can legally be labelled Champagne. It can only be made using Pinot Noir, Chardonnay or Pinot Meunier grapes. And … it can be produced only by employing the technique called méthode champenoise (or traditional). So, for a sparkling wine to be called Champagne, three conditions must be met … (1) location = only from the Champagne wine region, (2) grapes = only Chardonnay, Pinot Noir and/ or Pinot Meunier, and (3) winemaking technique = only méthode champenoise. But … there is another sparkling wine made in France that is not widely known outside of France. And … it is becoming more and more available in a growing number of countries. The wine … Crémant.

Crémant is a sparkling wine made anywhere in France, except in Champagne. Indeed, it is made in eight different French wine regions, still utilizing the méthode traditionnelle to create it, and using only grapes specific to each of eight regions. For this meal, we have selected Crémant d’Alsace – Brut Rosé, the sparkling wine that comes from the Alsace wine region. AOC regulations in that region demand that the Rosé from Alsace can be made from only 100% Pinot Noir grapes.

Cremant d'Alsace Rose

Tasting Notes: What an amazing color … somewhere between a pink and a copper. Very persistent bubbles. Aroma of strawberry scones fresh out of the oven. Many “sparklers” have a nose best described as “yeasty” or “biscuity”. This wine has the more refined fragrance (in my mind) of scones. Strawberry flavors really emerge on the palate. And the bubbles make the strawberries dance in your mouth. Despite the preponderance of strawberry, this is a dry wine, not at all sweet. Maybe a hint of apple, too. A wonderful pairing! Couldn’t have a better companion for the salt cod in the brandade. And did I mention that Crémant is much less expensive than Champagne? Less than $20!

Other Wines That Pair Well with Brandade de Morue:  Albarino (Spain), Rosé (Provence), Roussanne (Rhone, France), Chablis (Burgundy, France)

Other Food That Pairs Well with Cremant d’Alsace:  Roast or Grilled Lamb (cooked medium rare), Strawberries, Grilled Salmon, Lobster

Maps and Views of Alsace Wine Region:  Alsace Wine Region

A Source:  www.klwines.com









Independence Day Cookout …Burgers, Dogs … and a Napa Red Blend

Pairing:  Buffalo Burgers, Hot Dogs, Potato Salad, Green Salad and Deviled Eggs Paired with a 2013 Bootleg Proprietary Red Blend from Napa

Food:  One of the great traditions we follow on the U.S. Independence Day celebration is the outdoor cookout. Buffalo burgers and hot dogs grilled over a wood charcoal fire, Mother’s wonderful potato salad, perfect deviled eggs, and a green salad with fresh lettuce and herbs right out of the garden. Yum!! Bring on the fireworks!!

Independence Day Cookout


Wine:  We find delight in sampling different red blends from different locales in California. The Bootleg winery is located in and sources its grapes from vineyards in the Napa Valley wine region. Their 2013 Proprietary Red is an inspired blend of 27% Cabernet Sauvignon, 22% Petite Sirah, 21% Zinfandel, 12% Merlot, and the remaining 18% made up of Malbec and Petit Verdot. I repeat … a truly inspired creation from winemaker, Gabe Valenzuela. This is “out of the box” winemaking at its Californian best.

Bootleg Red Bllend

Tasting Notes:  A deep, deep garnet color … almost black (likely from the Malbec). On the nose, the smell of blackberry and black cherry fruit leather (or how we might imagine such a thing!) along with sage, cinnamon, and newly turned over earth. The palate … Big! Delicious! Big “hedgerow” flavors (blackberry, blueberry, black raspberry, black currant) against a lovely background of soft tannins. Just a touch of sweetness. Coats your mouth with its luscious flavors. Perfectly balanced in every way. Makes every part of this wonderful cookout taste even better. Wow … a perfect pairing … an unforgettable wine!

Other Wines That Pair Well with Burgers and Dogs:  Zinfandel (California), Cabernet Sauvignon (Chile), Beaujolais (France), Shiraz (Australia)

Other Food That Pairs Well with a Napa Red Blend:  Grilled Sausages, Roast Beef, Rabbit (Spit Roasted wrapped in Bacon), Venison

Views of Beautiful California Vineyards:  California Vineyards

A Source:  www. klwines.com