there is no better way to heighten the enjoyment of a great meal than with

a well paired glass of wine!

But..how to choose the best wine for your meal?

So let's start with the basics.The basic rule is that Red wine matches best

with red meat(steak,burgers),pizza,hard cheese and it is best for entrees.

White wine typically accompany appetizers or light meals,such as chicken,seafood,salads,olives,soft cheese,white creamy sauces.

Champagne is proper throughtout a meal.Matches best with salmon,lobster,

crab,plain chicken,chocolate.

Keep in mind also this! The general rule is that the flavor of the wine should not prevail over 

food and vice versa-the wine's body must be in harmony with the structure of the dish.A delicate dish requires a light wine, while a rich dish calls for a well-structured wine. If you pair hot, spicy barbecued scampi with a delicately flavored white wine, you will not even taste the wine because the intensity of the food is so high. The same happens if you pair a robust, heady red wine with a delicate dish: the wine will overwhelm the subtlety of the food.

So now you are ready to choose and enjoy! There are no hard and fast rules as each person’s palate is unique. We have included a few suggestions from years of experience, but feel free to break the rules!

                          Some of our Wines

                      Campo AI Sassi:This wine has an intense ruby red colour of exceptional                                             brilliance.The nose immediately highlights its sangiovese pedigree with strong                               scents of violet followed by more evolved aromas of red and black fruits like                                     currants and blackberry.

                      food match:any red meat,wether steak or stews.

Barolo: The aromatic finesse of Barolo matched with its bold astringency make it a wonderful match with game birds (think quail, pheasant or duck), veal, sweatbreads, and for you vegetarians, porcini and truffle risotto. Yes, Barolo does have intense tannin, but this actually acts as a benefit when matched with rich fatty meats and pasta dishes. Generally, because of Barolo’s delicate floral and red-fruit flavors, you’ll want to match it with poultry, pork chops and other white meats are an ideal match.

Valpolicalla Ripasso: is a fruity, complex red wine from the Valpolicella viticultural zone of Veneto, north-eastern Italy. Can be served with a number dishes such as risotto and hearty pasta dishes. But they are at their best when paired with robust dishes involving roasted veal or lamb or braised or barbequed red meats like steak, sausage and game. Ripasso also goes well with aged cheeses like Parmigiano-Reggian,mushroom risotto or braised veal shank with herbs.

Bazzini Pinot Noir: in Italy, Pinot Nero –A brilliant ruby wine, Pinot Noir is soft and has a velvety texture; it is light and fruity with substantial flavor despite its delicacy. This Pinot Noir pairs well with a wide variety of foods; suggestions include grilled sausage, chicken or salmon,duck,mushrooms,ham and other cold meats,pates,rabbit.. Bazzini Pinot Nero is wonderful and in a liter bottle it is a fantastic value.

Calinverno:This red blended wine from northern Italy is packed tight with aromas of ripe red cherry and oak. In fact, the wood element imparts a complex bouquet with vanilla, spice, chedar and smoke components. The wine is rich and very velvety on the close.Match with meatballs,roasted duck,lamb,venison,pork,roast-grilled-stewed beef,cheese based tarts,roquefort,camembert,fois grass,truffles,roasted eggplant,game,lentils,risotto,barbeque ribs,bluecheese burgers,cheddar,bacon,hamburgers,filet mignon.

"Chocalán" is pronounced "Sho-kaw-lann", it means "yellow Blossom", name given to the area by ancient aboriginal tribes, as the yellow blossoms grow wild there. Intense cherry red colour, this Merlot has an explosive nose, showing a mixture of morello cherry, strawberry with leather and smoke. On the palate the wine offers a supple and well bodied structure with soft yet persistent tannins to provide a long life to this wine. A perfect pairing with any grilled meat.

Barbera: the taste of Barbera has notes of strawberry and cherry. With Barbera wines try rich dark meats, mushrooms, herbs, herbaceous cheeses like blue cheese, higher tannin foods like root vegetables & braised greens. The idea here is that the bright acidity in the wine will make a rich fatty or high tannin dish complete.