Pinot Noir, Sangiovese, Grenache, Gamay
7 wine styles
A savory, mature Pinot style for mushrooms, game birds, and quiet luxury pairings.
A fuller, savory rosé style for grilled fish, lamb, herbs, and summer main courses.
A pale, dry rosé style for salads, seafood, vegetables, and sunny Mediterranean dishes.
A broad, textured white style with stone fruit, herbs, wax, and gentle spice.
A supple red style with red fruit, gentle tannin, and savory lift.
A generous red blend style with ripe fruit, herbs, spice, and warm body.
A savory, high-acid red style that loves tomato, herbs, and moderate richness.
Creamy saffron risotto is rich, aromatic, and texture-driven.
Its waxy texture, stone fruit, and herbal depth match richer poultry, saffron, squash, and shellfish without becoming buttery.
Roast lamb combines red-meat richness with herbal, slightly gamey flavor.
Its ripe fruit, pepper, and warm herbal notes meet roasted or braised flavors while staying softer than a Cabernet-shaped wine.
Beans, duck, sausage, and pork make a hearty, rustic, slow-baked dish.
Its acidity keeps tomato, cheese, and roasted flavors lively while moderate tannin gives just enough grip.
Beans, duck, sausage, and pork make a hearty, rustic, slow-baked dish.
Its ripe fruit, pepper, and warm herbal notes meet roasted or braised flavors while staying softer than a Cabernet-shaped wine.
Slow-cooked beef with collagen richness, sauce depth, and soft texture.
Its ripe fruit, pepper, and warm herbal notes meet roasted or braised flavors while staying softer than a Cabernet-shaped wine.
Grilled lamb chops offer char, fat, and herbal savor in a compact dish.
Its ripe fruit, pepper, and warm herbal notes meet roasted or braised flavors while staying softer than a Cabernet-shaped wine.
Slow meat sauce over pasta needs acidity, savory depth, and moderate structure.
Its acidity keeps tomato, cheese, and roasted flavors lively while moderate tannin gives just enough grip.
Slow meat sauce over pasta needs acidity, savory depth, and moderate structure.
Its ripe fruit, pepper, and warm herbal notes meet roasted or braised flavors while staying softer than a Cabernet-shaped wine.
Stuffed peppers bring chile flavor, cheese richness, tomato, and often frying.
Its dry red-fruit core, citrus edge, and light tannin bridge vegetables, seafood, poultry, and Mediterranean herbs.
Layered eggplant, lamb, tomato, spice, and bechamel make a rich bake.
Its acidity keeps tomato, cheese, and roasted flavors lively while moderate tannin gives just enough grip.
Layered eggplant, lamb, tomato, spice, and bechamel make a rich bake.
Its ripe fruit, pepper, and warm herbal notes meet roasted or braised flavors while staying softer than a Cabernet-shaped wine.
Earthy sweet beets often include vinegar, citrus, herbs, nuts, or goat cheese.
Its dry red-fruit core, citrus edge, and light tannin bridge vegetables, seafood, poultry, and Mediterranean herbs.
Chicken braised with wine, mushrooms, and bacon becomes savory and earthy.
It brings perfume, gentle tannin, and savory red fruit without forcing the food into a heavy red-wine frame.
Chicken braised with wine, mushrooms, and bacon becomes savory and earthy.
Its developed mushroom, game, and forest-floor notes bridge beautifully to dishes where texture and age matter more than raw power.
Mushrooms bring high umami, earth, and browned savor to a vegetarian dish.
It brings perfume, gentle tannin, and savory red fruit without forcing the food into a heavy red-wine frame.
Mushrooms bring high umami, earth, and browned savor to a vegetarian dish.
Its developed mushroom, game, and forest-floor notes bridge beautifully to dishes where texture and age matter more than raw power.
Comforting beef, vegetables, and stock create a broad, savory pairing target.
Its ripe fruit, pepper, and warm herbal notes meet roasted or braised flavors while staying softer than a Cabernet-shaped wine.
Fried chickpea fritters with herbs, tahini, pickles, and pita need freshness.
Its fuller body and savory pink-fruit depth give more grip for duck, lamb, beans, and robust Mediterranean plates.
Tuna, egg, olives, anchovy, and vinaigrette make a salty structured salad.
Its dry red-fruit core, citrus edge, and light tannin bridge vegetables, seafood, poultry, and Mediterranean herbs.
Spiced grilled lamb meatballs bring char, cumin, herbs, and fat.
Its ripe fruit, pepper, and warm herbal notes meet roasted or braised flavors while staying softer than a Cabernet-shaped wine.
Pregúntale a Scott
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