A collaboration between Clos LaChance winery and WineStyles, our FRUITY wine is a great starting point to experience “wine styles” flavor profiles. This wine embodies the characteristics of a typical FRUITY wine style category. Aromas of dried cherries and fresh strawberries with flavors of sweet cola and a hint of spice. Pair with salads, pizza, salmon or chicken recipes. Enjoy with Provolone or Asiago cheese.
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.
Fruity 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 Fruity Wine was sourced from premium vineyards scattered across the Central Coast AVA, California. Pain staking trials and blending went into the creation of the highest quality final product possible. The grapes are sourced from vineyards well known to create wines using ultra-premium style winemaking techniques to ensure the utmost of quality. The grapes are given extended cold soaking prior to fermentation and extended maceration post fermentation for maximum extraction of color and tannins. The wines are pumped over 3+ times per day for 2 weeks during peak fermentation to aid in the extraction process and provide a clean fermentation to maintain quality. Once finished, the wines are aged in premium French Oak for 18 months prior to final blending and bottling.
Color: Crushed velvet
Aroma: Ripe raspberry, chocolate covered cherry, black pepper
Flavor: Prune, dark chocolate, dates
Structure: Heavy tannin, medium acid, full bodied
Food Pairing: Raspberry Truffle, Baked Brie with Fig, Bone in Rib Eye
Cheese Pairing: Provolone, Asiago
Vineyards: 100% Central Coast, California
Blend: 60% Grenache, 30% Syrah, 10% Carignane
Harvest Date: 9/25-10/21
Average Brix at Harvest: 25.5
Fruity 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.