Wine Brochure

WINE COLOR AND DESCRIPTION
SERVING
TEMPS PAIRS WELL WITH ...
CABERNET SAUVIGNON Known to be dry in
style with complex dark fruit and spice notes
61°- 64°F
(16°- 18°C)
Gorgonzola, beef, duck,
walnuts, dark chocolate
CHARDONNAY Medium to medium-dry in
style with citrus and pear notes. When aged
in oak, it becomes buttery with vanilla and
oak notes
48°- 52°F
(9°- 11°C)
Mild cheeses, hummus,
scallops and other light
seafood dishes
MERLOT A complex blend of fresh red fruits
(currants, plums, cherries) with a hint of cedar
when aged in oak
61°- 64°F
(15°- 17°C)
Antipasto, veal, aged
cheeses, eggplant, dark
berry desserts
PINOT GRIGIO Dry light to medium bodied
with crisp fruit flavors such as pear or lemon
44°- 47°F
(7°- 8°C)
Ceviche, quiche, crab,
lobster, risotto, apple
tart
PINOT NOIR Velvet and complex, filled with
the flavors of red fruit, spice and chocolate.
When aged in oak, it takes on cedar notes
50°- 55°F
(10°- 13°C)
Creamy cheeses, roasted
vegetables, game dishes,
berry tart, Crème brûlée
RIESLING A sweet German wine that boasts
bright floral and fruit notes with a touch of
honey
43°- 46°F
6°- 8°F
Light seafood, roasted
chicken, grilled pork,
light cakes and cream-
based pies
SAUVIGNON BLANC Dry white wine that
features distinct melon, fig, citrus and herb
flavors
45°- 50°F
7°-10°C
Shellfish, goat cheese,
chicken, grilled
vegetables, sorbet
SYRAH/SHIRAZ A rich, spicy red wine with
distinct dark berry, pepper and coffee notes
63°- 65°F
17°-18°C
Bruschetta, tampenade,
red meat, barbeque,
chocolate mousse
WINE
PAIRINGS