For the adventurous wine lover, this sampler has a broad spectrum or reds to cover the wide range of fanstasic Home Chef meals and includes two “yin-yang” examples of exceptionally produced Chardonnays that happen to have very different styles – you won’t believe they’re the same varietal!
CAM Collection 2013 Monterey County Chardonnay
Lot 533 - 2015 Santa Barbara County Chardonnay
Lot 530 - 2014 Santa Ynez Valley Syrah/Grenache
Lot 524 - 2013 Paicines Cabernet Sauvignon
Lot 539 - 2015 Oregon Pinor Noir
Lot 513 - NV North Coast Triage Red Blend
Pair Chardonnay with: Simple fish preparations (salmon poached or with a buttery sauce for example), pork or pasta in a creamy sauce (really anything with a creamy sauce), chicken, ham or cheese-based salads (such as Caesar salad), or chicken salads.
Pair Pinot Noir with: Richer meats like duck and lamb, mushrooms and salmon, or tuna (depending on the way you’ve cooked them). Charcuterie, ham, and other cold meats. Patés and terrines. Classic French dishes with light creamy sauces such as rabbit.
Pair a Red Blend 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. Pizza and other toasted cheese dishes such as panini and quesadillas. Pasta dishes with tomato-based sauces, especially with pancetta/bacon or mushrooms.
Pair Cabernet Sauvignon with: Red meat. Some fattiness in steak helps younger Cabernets appear more mellow. Dishes like braised belly of pork or shoulder of lamb can pair well with a tannic Cab better than a leaner cut like filet. Cheese course, particularly with hard, aged cheeses.