Crush First Red 2011

VQA Niagara Peninsula

Available at the LCBO, Aisle 43 and Vineyards Estates Wines

The all-season barbecue red, Crush First Red has a scent of smoke and tobacco leaf but isn't shy about fruit either. From this garnet liquid comes a bouquet of raspberry, currant and blackberry. Soft tannins with a touch of cocoa and spice on the palate, this medium-bodied wine leaves a lingering finish of cherry, plum and black tea.

The Pairings Enjoy with grilled steak, prime rib and pot roast, beef and pepper skewers, hot beef on a bun or cold beef in a wrap. Try it with lamb chops or pasta with a meaty red sauce. Serve with 1-year old Canadian Cheddar.

Drink young and fresh. Serve at a cool room temperature of 16 to 18°C.

The Facts Sugar Code: (1) Dry, 5.0 g/l
Alcohol: 12.8%
Price: $12.75 (+ bottle deposit)

The Process A blend of Cabernet, Merlot, Pinot Noir and Shiraz. Each varietal undergoes traditional red wine making with subtle aging in French barrels for the perfect balance of fruit and oak. The winemaker then brings them together for the final assemblage.

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