Sandra and Anthony have compiled their favorite recipes and paired them with Bell wines. Try one tonight!

Cabernet Sauvignon, Clone 6, Rutherford

Our Clone 6 Cabernet has beautiful subtle earthy aromas with a very refined tannin structure which makes it a perfect pair for steak or braised meats.

Cabernet Sauvignon, Reserve, Napa Valley


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.

Syrah, Sierra Foothills

The most flexible of our wines in pairing with food - makes everything taste good. Hard cheeses and blue, grilled pork tenderloins, duck, venison and game, savory dishes, and spicy Asian cuisine.

Petit Verdot, Napa Valley

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.

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.

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.