Beaujolais: Light bodied wine, fruity.

Serve with--

• Dips
  
• Dips
  
• Appetizers
  
• Mild cheese
  
• Sandwiches
  
• Asian Food
  
• Beef/BBQ
  
• Pork or Veal
  
• Light Pasta Dishes
  
• Poultry
  
• Salmon/Tuna
  
• Seafood
  
• Shellfish
  
• Fruits/Desserts
  

Chianti: Very dry.

Serve with--

• Appetizers
  
• Mild Cheese
  
• Sandwiches
  
• Beef/BBQ
  
• Pork/Veal
  
• Light Pasta
  
• Heavy Pasta
  
• Poultry
  
• Salmon/Tuna
  
• Seafood
  

Pinot Noir: light to medium-bodied, soft and fruity.

Serve with--

• Dips
  
• Mild Cheese
  
• Sandwiches
  
• Beef/BBQ
  
• Pork/Veal
  
• Lamb
  
• Heavy Pasta
  
• Poultry
  
• Salmon/Tuna
  
• Seafood
  

Merlot: full-bodied, fruity but dry.

Serve with--

• Mild Cheeses
  
• Strong Cheeses
  
• Beef/BBQ
  
• Lamb
  
• Heavy Pasta
  
• Poultry
  

Zinfandel: Medium-bodied, rich and dry.

Serve with--

>
• Strong Cheese
  
• Sandwiches
  
• Asian Food
  
• Beef/BBQ
  
• Pork/Veal
  
• Lamb
  
• Heavy Pasta
  
• Poultry
  
• Salmon/Tuna

Cabernet Sauvignon: Medium- to full-bodied, dry.

Serve with--

• Strong Cheeses
  
• Beef/BBQ

See the White Wine List.

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