Monday, January 14th, 2019

Red Blend Wine Flight meets Roastmary

Ron Swarner

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Red-Wine-Flight-TacomaRed Blend Wine Flight meets Roastmary

Wines made from a blend of red grapes are usually medium-bodied and well-balanced. With their fruit, herb, and spice flavors, red blends work well with smoked or sharp cheese because all the flavors become enhanced significantly. Frankly, red blend wine tends to work well with all meal options because it is considered well-rounded.

Peaks and Pints offers a flight of red blend wines this winter. We suggest pairing the flight with The Roastmary sandwich — our popular roast beef, smokes Gouda, red onion, and rosemary mayonnaise on marbled rye flagship sandwich.

Here is our winter red blend flight:

BRICCO RED WINE, Cana’s Feast Winery: The first wine on our flight hits the nose with red raspberry and a hint of fennel. Ripe Bing cherry, vanilla and hints of spice follow, providing for a rich palate supported by lively acids and tannins.

THE REVELER RED CUVEE, Revelry Vintners: The middle wine is comprised entirely of only Bordeaux varieties — Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and Petit Verdot. The Reveler Red Cuvee is a rich and dynamic wine, with layer after layer of flavor.

CALIFORNIA RED WINE, Killer Drop Wines: The last wine on the flight is a blend of Grenache, Petite Sirah, Syrah and Zinfandel. Expect silky notes of black cherry, chocolate and dark plum.

Cheers!