All Wines
CHARDONEL (DRY WHITE)
Similar to a Chardonnay, but housed on oak. Oak flavor is subtle. This is a medium bodied white wine. Has a little spicy flavor, yet rich and crisp.
Pairs well with: Creamy white cheese, grilled chicken, pasta dishes with cream sauces, mushrooms, and apple dishes. Cheeses: Havarti, Monterey Jack, Gouda
VIDAL BLANC (DRY WHITE)
This wine is also made in stainless steel. It has a lighter body and a natural sweetness. Similar to a Sauvignon Blanc, but a more crisp flavor.
Pairs well with: Scallops, Tuna, Shrimp, summertime salads, light chicken or light fish dishes.
CHAMBOURCIN (DRY RED)
This earthy, medium bodied red has modest tannins and strong herbaceous flavors with notes of black pepper, cherry, spice.
Pairs well with: Sharp Cheddar Cheese, burgers, seared steak, gamey meats, pork loin, mushrooms, and short ribs.
CATALDO’S SALUTE (NORTON) (DRY RED)
Full in body with fruity overtones. Aged in KY made oak barrels for 2 ½ years. Flavors of spice, vanilla, chocolate, berries, cherries, and currants.
Pairs well with: Smoked meats, wild game, BBQ, lamb, tomatoes, Spice Cake, Chocolate, black cherries, and bleu cheese.
PURE HEALTH IN A GLASS SANGRIA – Add equal parts Cataldo’s and Cranberry juice. Use frozen grapes and cranberries or raspberries as ice cubes.
PINOT NOIR (DRY RED)
A lighter bodied red with complex flavors of cherry, raspberry, spice, and forest floor.
Pairs well with: salmon or other fatty fish, roasted chicken, duck or other game birds, Pasta dishes, casseroles. Pinot is best paired with Gruyere and Gouda cheeses.
REISLING (SEMI-SWEET WHITE)
Riesling is known for expressive fruity, floral notes, taking on a little apple and apricot flavors. It pairs beautifully with cheese and fruit trays, as well as spicy cuisine!
CHARDONNAY - (SEMI-SWEET WHITE)
Made in stainless steel vats, not oak. Has a crisp, citrusy flavor. Medium bodied.
Pairs well with: Seafood such as shrimp, crab, lobster, mussels (any of these in butter and garlic sauce), sea bass, Chicken (stick with the white meat). Also any flaky white fish, such as halibut. Cheeses such as brie or goat cheese.
BEBE’S BLANC (VIDAL BLANC – SEMI-SWEET WHITE)
Has a 2% residual sugar content. Just enough to enhance the apple, pear notes and bring them to the front.
Pairs well with – Salmon, shrimp, sushi, chicken, crab, asparagus, broccoli, split pea soup, light cream pasta sauces, melon, citrus, mozzarella, herbed goat cheese, pine nuts
BEBE’S PEACH SANGRIA– Mix equal parts Bebe’s with Wal-Mart’s White Grape Peach juice. Add frozen peach slices and assorted fruits for ice cubes.
ROSE’ LADY (CHAMBOURCIN – SWEET ROSE’)
This rose’ has a 4% residual sugar. Has tones of black cherry and subtle spice.
Pairs well with salmon or pork tenderloin on the grill, short ribs, mushrooms, fig & brie. Cheeses: Asiago, Gruyere, Parmesan, Reggiano, Romano, Swiss.
equal parts with frozen strawberries and grapes as ice cubes.
DIAMOND GIRL – (SWEET WHITE)
An Assertive floral and fresh grape aroma.
Pairs well with grilled chicken and roasted veggies, Fruit & Cheese trays,
PINK DIAMOND SANGRIA – Add Ocean Spray White Cranberry Strawberry juice in equal parts with frozen strawberries and blueberries as ice cubes.
WILD WILBUR’S HOG HEAVEN (SWEET RED – CONCORD)
A juicy, fruity, tart but sweet full bodied red that explodes with concord flavor.
Pairs well with: roasted nuts, spicy seafood, BBQ meats, and of course rich chocolate sweet treats!
PIGGY PUNCH SANGRIA – Mix equal parts of Wilbur and White Cran Strawberry juice. Add frozen strawberries and purple grapes as ice cubes.
STRAWBERRY (SWEET FRUIT)
Best served chilled with chocolates! Sip, Chocolate, Sip again!
BLUEBERRY (DESSERT WINE)
Best served with dark chocolates, cheesecake, pound cake.
SWEET PURR-FECTION (BLACKBERRY DESSERT WINE)
Best served with chocolates, cheesecake, white cake, poured over vanilla ice cream.
PAW-PAW BOURBON JAM
FRANCINE'S FUSION WINE JELLY
PEACH SANGRIA WINE JELLY
STRAWBERRY SANGRIA WINE JELLY
