When pouring wine for a wine tasting, it is best to serve light wines before dark wines... The same premise of light to dark works with pairing wines with foods as well, always try to match the weight of the wine with the weight of the food.  A nice piece of grilled fish is likely to be overwhelmed by a heavy, full bodied wine such as a Cabernet.  Likewise if you're eating heavy, flavorful foods it is best to pair it with a wine which is full bodied and flavorful.  Our Baco Noir is excellent with everything from barbecue to prime rib, but if you're serving a pasta dish we would recommend our Donna Rosa Red Wine instead.

An easy way to determine whether a wine is light or heavy is to look at the alcohol percentage listed on the label.  A light to medium bodied wine will have an alcohol content between 11 - 13 percent while a heavier wine will be in the range of 13.% and a truly heavy wine might have up to 15.5% alcohol.

Here are some suggestions:

Cabernet Sauvignon goes well with lamb, aged-beef, veal, duck and wild game such as grouse and caribou.

Pinot Noir goes well with pork loin and all kinds of fowl such as pheasant, duck, turkey and quail.  Pinot Noir is also a great complement for fish such as salmon, tuna and snapper.

Merlot goes well with Dungeness crab cakes, rack of lamb, filet mignon, pork roast, hearty soups or a heavy pasta dish such as tortellini.  A young Merlot Cabernet Sauvignon will also go well with these dishes...