A collaboration between Clos LaChance winery and WineStyles, our BOLD red wine is a great starting point to experience “wine styles” flavor profiles. This wine embodies the characteristics of a typical BOLD wine style category. Aromas of black cherry and plum with flavors of dried herbs and a hint of smoke. Pairs with hearty dishes and spicy dishes, complex flavors or hard cheeses.
Clos LaChance winery is a multi-generational family-owned and operated winery. Located within the Central Coast American Viticultural Area (AVA), tucked into the beautiful Hayes Valley in San Martin, California. Being good stewards of land and resources, the Close LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Wine Growing Alliance.
Bold Red Wine 2019 Vintage
CLOS LACHANCE VINEYARDS
2019, like the previous two vintages, continued to be one of the latest starts to harvest in recent memory. As the winters have become increasingly wet over the past three years, the soil profile has continued to allow the vines time to mature at a health rate and allow for a prolonged growing season. Seasonably above average rainfall in the spring gave rise to a later than average bud break and bloom. The late bloom period allowed the weather to warm up and decrease any concerns of a devastating frost event, a welcomed outcome for winemakers statewide. The summer of 2019 was well below seasonal average for temperatures and heat spike events. Only four days of 100+ degree temperatures in 2019 was well below that of 2018 and 2019 that saw 16 and 11 days respectively over 100 degrees. This even and mild temperature swings gave us an ideal growing season which pushed well into November. The extended hang time is shaping up to provide extremely high quality and likely one of the best vintages in the past decade.
The Bold Wine comes from premier regions of the Central Coast AVA of California. The grapes are hand-picked and hand-sorted and then cold soaked in open top tanks for 48 to 72 hours to maximize tannin and color extraction. The must is inoculated and punched down for 4 times a day during peak fermentation. The punch downs help to extract the tannins and color out of the skins and seeds to maximize complexity and structure in the wine, while being gentle enough to prevent over extraction. The wine is aged for 18 months in 100% French Oak of which 30% is New Oak. The final blend is fine-tuned prior to bottling where different barrels of each varietal can come together to create the final wine which embodies a perfect balance of characteristics.
Color: Bright Garnet
Aroma: Black pepper, black tea, cranberry
Flavor: Sugar plum, blueberry, dark chocolate
Structure: Full Body, Soft Tannin, Medium Acid
Food Pairing: Roasted Pork, Chicken in Mole Sauce
Cheese Pairing: Blue, Smoked Gouda
Vineyards: 100% Central Coast, California
Blend: 60% Syrah, 20% Petite Sirah, 20% Carignane
Harvest Date: 10/3/16 –10/11/16
Average Brix at Harvest: 25.5
Bold Pairing Recipes
Explore more Styles
There’s no doubt that picking the perfect wine can be an overwhelming experience. That’s why we decided to take the guesswork out of shopping by categorizing our bottles in eight easy to understand styles including: Crisp, Silky, Rich, Bold, Mellow, Fruity, Bubbly, and Nectar. Each wine features a description listing the wine’s characteristics, flavors and suggested food pairings.
- Refreshing, clean, bright
- Flavors of citrus, apple & pear
- Pairs with salads, flaky fish, shellfish, spicy dishes, cheese
- Creamy, toasty, adaptable
- Flavors of vanilla, honey & melon
- Pairs with pasta, chicken, fish, soft cheese
- Oaky, buttery, lavish
- Flavors of caramel, tropical fruit, peach & spice
- Pairs with creamy sauces, oily fish, turkey, pork
- Fruit forward, jammy grapey
- Flavors of raspberry, strawberry & blueberry
- Pairs with salads, pizza, salmon chicken
- Round, velvety, smooth
- Flavors of cherry, berry, herbs & earth
- Pairs with pasta, veal, pork, beef, lamb
- Intense, complex, heavy
- Flavors of coffee, pepper & licorice
- Pairs with hearty and spicy dishes, complex flavors, hard cheeses
- Effervescent and festive
- Flavors of apple, mineral, vanilla, toast & nuts
- Pairs with hors d’oeuvres, desserts, berries, chocolate
- Sweet, enticing, seductive
- Flavors of raisins, nuts, peaches & cream
- Pairs with desserts, strong cheeses, cigars
We’ve simplified the wine pairing process and made it easy with our exclusive wine “styles” concept above. However, if you’d like to dive deeper into the reasons why certain foods taste better with certain wines, let’s explore the tastes together.
In a general sense, the wine your are drinking should be sweeter than the food it is paired with. Otherwise, the wine will taste bitter and tart. As an example, desserts are best paired with a Port or Sherry wine, an after dinner wine. BUBBLY semi-sweet sparkling wines could also be paired with fruit desserts.
Bold & Spicy Foods
Barbecue sauces need to be equally paired with BOLD and spicy wines, such as Shiraz, Malbec or Zinfandel, so they don’t over power your palate. If your burger or meat is seasoned, consider pairing with a BOLD Syrah wine with spicy notes.
Spicy & Sweet Foods
Spicy Asian, Thai or Indian foods can be tamed with dry Rieslings, Torrontes, Sauvignon Blanc, Vouvrays or Gewürztraminer.
Roasted, broiled or barbecued beef dishes pair well with BOLD wines, such as Cabernet Sauvignon varietals. Lamb, wild game such as venison, wild boar, hearty vegetable dishes and strong cheeses also pair well with Malbec and Tempranillo BOLD wines. Depending on the seasoning or sauces, chicken is ideally served with RICH or SILKY Chardonnays.
Be sure your wine has a higher acidity than the food it is paired with. Steer clear of a buttery Chardonnay and a salad with vinaigrette.
Earthy & Rustic Foods
Old World recipes tend to pair well with Old World wines (European). These pair well with rustic recipes from Italy, Spain and France. Chianti pairs well with Tuscan cuisine, from sausage to grilled meats and ripe cheeses. Pastas pair well with Cabernet Sauvignon. Other earthy foods, such as mushrooms and truffles pair well with MELLOW wines, such as Pinot Noir.
Fish and shellfish recipes can be paired with light, CRISP white wines like Pinot Grigio and Sauvignon Blanc, served lightly chilled. Salmon or fatty fish with rich sauces, pairs well with SILKY white wines from the New World (California, Chile or Australia).
Serving a dish with a lot of fresh herbs and veggies, consider white wines that are SILKY, such as Albariño, Grüner Veltliner, Vermentino grape varietals.