Sandra and Anthony have compiled their favorite recipes and paired them with Bell wines. Try one tonight!
Cabernet Sauvignon, Napa Valley
Our Napa Valley Cabernet has layers of fruit and exotic spice notes framed with a robust tannin structure. Excellent with boldly flavored meats, such as marinated or garlic studded beef or lamb.
- Claret Cup
- Warm Steak Salad
- Venison Chili with Snowcap Beans
- Boeuf Bourgignon
- Braised Short Ribs
- Roast Beef with Caper Sauce
- Italian Party Flank Steak
- Spicy Marinated Skirt Steak
- New York Strip Roast
- Veal Bolognese
- Beef Wellington
- Tuscan Meatloaf with Mushroom Sauce
- Buffalo Rib Eye Tagliata with Arugula and Balsamic
Merlot, Yountville, Napa Valley
A firmly structured wine that will please even a Cabernet wine lover. The wine is bright with flavors of cranberry, red bright fruit and spice. The tannins are firm but not gritty and the dry finish is integrated with smokey sweet oak. Pairs well with grilled fish, flavorful pastas and braised meat dishes.
Chardonnay, Yountville, Napa Valley
Not your typical full-bodied butter ball, our Chardonnay is more French in style with beautiful acidity and delicate citrus and baking spice notes. Seafood dishes, such as shrimp scampi or white fish with a sautée preparation would bring out the best in the wine and the food.
Sauvignon Blanc, Lake County, California
Sauvignon Blanc has high acidity and zesty citrus flavors that make this a natural with tangy or Asian influenced dishes. We recommend ours with goat cheese stuffed chicken breast, Thai chicken skewers or a Chinese chicken salad.
Petit Verdot, Massa Ranch, Yountville
Petit Verdot is a difficult to grow, very late ripening grape. It yields a wine deep purple in color, with aromas of earth and violets. Aging in small barrels has softened the powerful tannins yielding a beautifully integrated and balanced palate.
Syrah, Block 6, Canterbury Vineyard, Sierra Foothills
This inky purple-red mountain grown Syrah has aromas of spice and chocolate, and flavors of spice, smoked meat and cracked white pepper. The fine acidity that gives way to soft sweet vanilla and toasted oak on the finish. Pairs well with strongly-flavored foods such as grilled lamb and venison, cassoulet, or barbecue ribs.