When it comes to food, we’ve got a wide variety on our plates. California cuisine is as creative and courageous as our wine, the result of a vast array of fresh ingredients, cultural influences and imaginative chefs. It’s fusion at its finest and most flavorful.
/ Pairing Suggestions
Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic.
- Cabernet Franc
Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.
- Cabernet Sauvignon
Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.
Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.
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- Chenin Blanc
Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.