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Big House Red Blend 2007

Other Red Blends from Central Coast, California
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    Big Red is back in 2007 with more varieties than Sybil had personalities, but the result is as jovial and fruit forward as ever. Discerningly dry in both humor and disposition, this wine is going to be your regular vin du jour. Opening with a waft of wild cherries, red fruits, tobacco, and pepper on the nose, the wine settles gently on the tongue with cherry, plum and a touch of candied apple. The body is round, soft and very inviting as people have come to expect from this food-friendly wine.

    A true trump card, Big House Red pairs well with all grilled meats, lasagna Bolognese, grilled vegetables, and even sashimi grade Ahi tuna.

    Critical Acclaim

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    Big House

    Big House

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    Big House, , California
    Big House
    The Big House wines were born of the notion that the California climate is quite hospitable to the rollicking, sun loving grapes of Mediterranean France, Italy and Spain. Big House has found that by blending, rather than relying upon a single variety, they can create far more complex, rich wines that elegantly match a very wide variety of cuisine, from pizza, to BBQ ribs to roast chicken.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    ALL4955042_2007 Item# 99454

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