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David Kohl's Review:

This is a full bodied, dry, "good earth" wine with balanced tannins. Drink with "country food" such as steaks and chops, braised beef, or if you're thinking Italian, meatballs and spaghetti. Let this wine breath (my experience is that it really opened up on the second day).

David Kohl's Review:

A spice box of red fruit and chocolate, this medium-bodied wine's intense berry flavor makes it the perfect match for lean cuts of meat. Serve this selection with garlic-rubbed fillet mignon and a red wine reduction with asparagus and browned shallots. Lean beef, though tender, needs a concentrated berry flavor to help with the lack of fat in the meat.

David Kohl's Review:

This low-tanin, but heavy Syrah pairs wonderfully with a well-spiced, grilled steak. The wine exudes dense, full oak aromas and spice and finishes with a rich, lush and mouth-filling feel.

David Kohl's Review:

Stone fruit flavors, such as apricots and peaches. Pairs with turkey or chicken (e.g., drier white meats) with herbs along with a side of wild rice. Because it is full-bodied and flavorful, this wine is also an excellent match for Mediterranean stews and food with heat (e.g., Thai curry or spicy Mexican dishes).

David Kohl's Review:

Raspberries, strawberries - a virtual medley of red berry flavors - takes center stage in this little number. This wine is light in body and displays bright acidity. Pair with a duck comfit with raspberry sauce and haricot verts sauteed in garlic and oil. When pairing rich and gamy food you need the acidic or tart fruit flavor from this wine. In the case of something like duck, the food is so rich that the wine can't be too heavy, so what is needed is an acid-driven light wine.

David Kohl's Review:

An abundance of rosemary and stewed blueberries overwhelm the senses in this extracted wine. With big oak, big body, and big tannins pair this stunner with herb-crusted rack of lamb and puree of garlic potato, or venison medallions with a red cherry port wine reduction and turnip puree with fried shallots. The rustic flavors of game, with its dark earthy meat, needs a wine with big tannin and dark fruit to counter that flavor.

David Kohl's Review:

With aromas of loganberries, pomegranate, cherries and earth tones and spice notes. Finishes with nice lingering acidity.

David Kohl's Review:

Dry with a touch of spice. Java and earth rimmed by violets and cherry with a palate of licorice, cherry, black raspberry, orange peel, and clove. Long finish with a touch of spice. Pairs with roasted or grilled salmon, as well as lamb.

David Kohl's Review:

Cassis and black currant play off oak, peppercorn and green bell pepper in this spicy wine that also exhibits soft tannins and a long intense, yet smooth finish. Pair with hearty stews, chili or a good NY strip steak with sauteed onions and wild mushrooms. The spice in this wine need a beef dish to expose its fruit flavors.