Booze Boys wine
pick of the week:

• Well-marbled beef
• Hearty fowl like duck
• Spice rubs and sauces with lots of black pepper; mushrooms
• Marinades with soy sauce
• Long-braised stews
• Pot roast
• Grilled red meat

Body: Light-Medium to Full
Sugar: Medium-Dry to Dry
Tannins: Light
Acid: Varied (Medium-Low to High)
Alcohol: Medium-High (12.5%-14.5% ABV)
Finish: Medium-Long, Fruit-Forward, Refreshing Acid

Pair with:

• Sweet shellfish
• White-fleshed fish ― halibut, black cod (sablefish), sturgeon, mahimahi, tilapia
• Chicken and turkey
• Pork
• Veal
• Legumes
• Winter squash
• Corn
• Nuts
• Risotto and pasta
• Cream and butter sauces
• Mild Caribbean dishes with tropical fruit flavors

SERVING TEMP:
Unoaked: 48 ºF (9 ºC)
Oaked: 54 ºF (12 ºC)

• Tender, milder cuts of beef, such as tenderloin
• Lamb
• Meaty fish ― salmon, tuna
• Black olives
• Mushrooms
• Fresh herbs
• Grilled foods
• Meats with warm spices
• Meats with fruit sauces ― berries, dried cherries

Body: Light-Medium
Sugar: Dry
Tannins: Low
Acid: Medium-High
Alcohol: Varied (10%-14.5% ABV – low calorie Pinot Gris can have as little as 9% ABV!)
Finish: Medium

Pair with:

• Richer fish ― tuna, salmon
• Shellfish
• Chicken
• Pasta
• Fresh herbs
• Simple but rich sauces
• Mild Asian dishes
• Coconut milk–based curries
• Some cheeses ― Grùyére

Sugar: Dry
Tannins: Low-Medium
Acid: Medium-High
Alcohol: Varied
Finish: Smooth, floral

Pair with:

• Pungent poultry and duck
• Lamb
• Venison
• Hearty fish ― salmon, tuna
• Ham, spicy pork
• Mushrooms
• Earthy legumes like lentils
• Salty Dishes
• Warm spices ― cinnamon, cloves, cumin, ginger
• Sweet-salty marinades
• Fruit-based sauces ― with berries, dried cherries
• Spiced Asian and eastern Mediterranean dishes
• Many kinds of cheese

Body: Light to Full
Sugar: Dry – Off-dry – Medium – Sweet – Dessert
Tannins: Little to None
Acid: High
Alcohol: Low to Medium (8.0%-13% ABV)
Finish: Medium

Pair with:

• Shellfish
• Pork
• Ham
• Salads and vegetables
• Egg dishes
• Sausages, salumi, and charcouterie ― especially cured pork products
• Barbecue
• Asian dishes ― Thai, Vietnamese, Chinese, Japanese (sushi!), Indian
• Southwestern foods
• Spicy dishes w/ heat

Body: Light
Sugar: Dry
Tannins: Light
Acid: Medium Plus- High
Alcohol: Medium-Plus (12.5%-14.5% ABV)
Finish: Bright, Medium

Pair with:

• Cheese (especially goat cheese)
• Green vegetables (asparagus, zucchini, fresh peas, artichokes)
• Oysters
• Delicate fish like sole
• Fresh herbs
• Mild vinaigrettes
• Dishes with tangy dairy ingredients
• Herbal, briny sauces
• Pesto

SERVING TEMP: 45 degree

Body: Medium-Full
Sugar: Dry
Tannins: Medium Plus, High
Acid: Medium Plus
Alcohol: Medium (12.0%-14.0% ABV)
Finish: Medium-Long

Pair with:

• Lamb
• Sausages
• Grilled meats of all kinds
• Roast pork
• Barbecue
• Stews
• Game―venison, squab
• Black olives
• Dishes with lots of black pepper
• Dishes with pungent herbs

Body: Light-Medium
Sugar: Dry to semi sweet
Tannins: Medium
Acid: Medium Plus
Alcohol: High (13.5%-17.0% ABV)
Finish: Bright, Medium

Pair with:

• Barbecue (Zin loves ribs)
• Hamburgers
• Sausages
• Pizza
• Grilled foods ― leg of lamb, steak, chicken
• Long-braised stews
• Slightly spicy foods
• Southwest and Mexican dishes
• Moroccan spices ― coriander, cinnamon, cumin

SERVING TEMP: 58 degree

Body: Light
Sugar: Medium Plus- High
Tannin: Little to none
Acidity: Low
Alcohol: Low-medium(5%-12%)

Pair with:

• Chinese Food
• Medium- Firm cheese
• Desserts
• Fresh Fruit

Body: Medium-Full
Sugar: Dry
Tannins: Medium- High
Acid: Medium
Alcohol: High (13.0%-14.5% ABV)
Finish: Long

Pair with:

• Mexican
• Cajun
• Indian
• Thai
• Italian
• Barbecue
• Grilled Meats
• Chimichurri Steak

SERVING TEMP: 62 degree

Body: Medium-Full
Sugar: Medium
Tannin: Little to none
Acidity: High
Alcohol: Low-medium (8%-13%)

Pair with:

• Asian Foods
• Spicy dishes
• Desserts