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Best Online Wine shop 2019 & 2020
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Red Blend 2014 - The Paring
€39.60
€33.80
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

A bold and multidimensional wine that you must try!

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Why do we love it?

The Paring Red Blend 2014 is an exuberant red wine that combines the intense, spicy character of the oak, with the rich, ripe fruit. If you love bold red wines, with a multidimensional character and full body, then this wine is a must try.

The Paring winery is located in the Santa Ynez Valley and is of course related to the Jonata winery. In fact, those vines that are still young or whose fruit does not match the style of Jonata or The Hilt wines are included in The Paring. The purpose of The Paring is to offer quality and expressive wines, with an emphasis on terroir and the classic Californian style.

The Paring Red Blend 2014 consists of 50% Cabernet Sauvignon, 20% Merlot, 20% Cabernet Franc and 10% Petit Verdot. The wine ages in French oak barrels (55% new) for 22 months. It is then bottled unfiltered and intended for long aging.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

The Paring Red Blend 2014 has deep ruby color and intense aromas of cherry jam, dried plum, black berry, fig, tobacco, cedar, vanilla, leather, pepper and chocolate.

In the mouth it has rich body, balanced acidity and moderate tannins. The dense black fruit is mixed with notes of spices, tobacco, eucalyptus, cocoa and bacon.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 14.4 %
Origin California, USA
Variety Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
Aromas cherry jam, dried plum, black berry, fig, tobacco, cedar, vanilla, leather, pepper, chocolate
Bottle Size 750ml
Barrique 22 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

RED BLEND 2014 - THE PARING

PAIR IT

Excellent pairing with burger, brisket, pork pancetta with bbq sauce

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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