The Ultimate Wine Pairing Guide

Food and wine pairings can feel intimidating, but not to worry – Our team of experts put their heads together to make things a lot easier for you! Below, you’ll find tasting notes for each of our unique varietals, as well as our favorite cheese and entrée pairings to match.

Bordeaux-Style Red Blend

A seamless blend of 33% Cabernet Sauvignon, 33% Merlot and 33% Cabernet Franc, with grapes sourced from Lodi, California, this wine is the epitome of a crowd pleaser! Ripe red cherry, and black currants lift from the glass along with sweet tobacco and cocoa powder. Tannins are well integrated throughout the palate.

Perfectly pairs with: Hearty Soups, Beef and Venison Entree – Pan Seared Lamb Lollipop in Cranberry Relish Cheese – Buffalo Mozzarella  

Recommended serving temperature is 60-62°F.

Cabernet Sauvignon Reserve Clone 169

Most all quality wine grapes (vitis Vinifera) are clones of an original grape. This Clone 169 is sourced from the LMP vineyard in the Suisun Valley, California. It is the 169th clone of an original Cabernet Sauvignon grape from France and it is now one of the 19 certified Cabernet Sauvignon clones at UC Davis in California.

This wine is dripping with black cassis, black currants and black cherry. Unwrap secondary notes of vanilla, toast, and violets as you swirl it around in your glass. The well-integrated

Perfectly pairs with: Broiled Filet Mignon with Skillet Potatoes and Fontina Cheese

Recommended serving temperature is 60-62°F.

Atlas Blended Series “Cape Blend”

This is the first edition of our Cape Blend, which honors a signature blend found in South Africa. It is crafted to showcase the Pinotage grape. This wine is 32% Pinotage blended with Cabernet Sauvignon, Shiraz, Merlot, and Pinot Noir to round out the rest of the blend. The wine is full of red and black fruit, a touch of black pepper, tobacco and cedar, with soft floral notes of violets. 

Perfectly pairs with: Chicken & Dumplings and Manchego Cheese

Recommended serving temperature is 60°F.


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