Oaked Chardonnays
Chardonnay is generally a dry, medium to full body wine with a broad range of flavours. When aged with oak, it exhibits a vanilla aroma and is known for its buttercream.
Pair with: creamy dishes, seafood, and foods that have a burnt taste from roasting or smoking.
Merlots
Red fruit, effortless tannins, and a creamy finish. Mostly you will find notes of ripe blue, black, and red fruit with notes of chocolate, vanilla, and other earthy notes.
Pair with: Merlot pairs well with many foods, but tends to work well with lighter meats like pork or chicken. Also pairs well with pasta (particularly with red sauce).
Pinot Noir
Very fragrant wine with notes of earth, herbs, cherries and herbs. It essentially fell in a glass.
Pair with: duck, venison, or other gamey meats, fatty fish such as salmon, or pasta dishes.
Cabernet Franc
Strawberry and plum are amongst the dominant flavors, but you will also find notes of chili and paprika, in addition to pepper, making this wine savory and excellent for fall weather.
Pair with: Steaks and roasts, dishes rich in spices (particularly pepper, rosemary and mint), and white fish.
Zinfandel
Known for its high ABV content, zinfandel is a rich wine infused with cinnamon, raisins, chocolate and tobacco. Team it with an oversized sweater, fuzzy socks and a good Netflix movie.
Pair with: anything from the meat aisle! That includes burgers, chili, ribs, and foods you would not normally think of pairing with wine.
