A leaner style of Chardonnay with 50% oak and 58% malolactic fermentation. Flavors of apple, pear and spice with hints of creme fresh and subtle notes of butterscotch and vanilla. A bit of zippy acidity adds to the food pairing ability.
A light-bodied and easy drinking Pinot offering notes of cherry, plum, spice with hints of oaky vanilla.
A super-value Pinot Noir, can be found for $15. Very smooth, easy drinker with balanced acidity and flavors of cherry, raspberry, spice and cola. Ready to drink – not for the cellar. Also a good restaurant choice because of the immediate drinkability.
Another example of the ever improving wines from Texas. Winemaker Kim McPherson of McPherson Cellars and winegrower/winemaker Jay Knepp of Salt Lick Cellars (Famous Salt Lick BBQ-Austin) worked together to create this beauty. Well-balanced acidity and flavors of smoky cherry, plum, strawberry, spice and vanilla. A very Texas version of this Italian standard. And yes, it pairs quite well with Salt Lick BBQ!
A few folks have tried to to chocolate infused red wine, but Chocolate Shop got it right. Think dark cherries dipped in rich dark chocolate. Very well integrated with all flavors coming together very nicely. A sweet, but not too sweet wine, it paired well with just about anything you’d dip in chocolate fondue.
