From bold Cabernets to juicy Pinots to complex Red Blends, this incredible lineup has the Home Chef food lover covered! We think you’ll be blown away by the value these wines deliver as well.
Lot 530 - 2014 Santa Ynez Valley Syrah/Grenache
Lot 539 - 2015 Oregon Pinor Noir
Lot 513 - NV North Coast Triage Red Blend
Lot 522 - 2014 Contra Costa Field Blend
Lot 575 - 2014 Red Mountain Red Blend
Lot 524 - 2013 Paicines Cabernet Sauvignon
Red Wine Pairing Recommendations:
Medium-bodied red blends pair well 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.
Try Pinot or red blends with pizza and other toasted cheese dishes such as panini and quesadillas or 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. Cab is also great paired with a cheese course, particularly if it includes hard, aged cheeses.