Concannon-Wine-Pairing

Concannon Vineyard
4590 Tesla Road
Livermore, CA 94550
Phone: (800) 258-9866
(925) 456-2505
concannonvineyard.com

Pair those pre-bird munchies with our Reserve Assemblage Blanc, a crisp, refreshing, aromatic wine that’d vibrant and fruit forward with tropical fruit aromas. The juicy fresh pear notes of the sémillon are well balanced with the honeydew melon characteristics of sauvignon blanc and finishes with a touch of citrus.

Be spirited by serving more than one wine with your traditional oven-roasted turkey and fixings. Our first choice is Reserve Pinot Noir, an opulent wine with flavors of dark cherry, plum, and raspberry and aromas of vanilla and tobacco. These complex fruit flavors pair so well with meat and the velvety oak finish keep you coming back for more! Other good choices include our Reserve Grenache and Reserve Petit Verdot.

Best wine for a holiday fish feast: One of our favorite fish dishes is Grilled Halibut with a Lemon-Sage Vinaigrette. Our Reserve Sauvignon Blanc pairs so well with its succulent aromas of Asian pear and tangy-sweet gooseberry. The palate is enhanced with the flavors of fresh green apple, ripe pear, bright Meyer lemon and creamy vanilla, which tame the lemon-sage vinaigrette.

We like to pair our Reserve Malbec with a hearty Walnut and Wild Rice Stuffed Portobello Mushroom. This plush wine displays a rich bouquet of dark berries and flavors of juicy blackberry and plum to balance out the richness of walnut and wild rice as well as the umami of the portobello mushrooms. All in all a delightful pairing!

Our Late Harvest Semillon & Sauvignon Blanc blend is perfect with our warm Spiced Pumpkin Bread Pudding that’s served with a dollop of whipped cream. This wine delivers aromas of tropical fruit to fill the nose, while flavors of lemon, pear, and honeysuckle deliver robust senses to the palate. This pairing showcases the pudding’s cinnamon and nutmeg spices alongside the notes of almond and hazelnut in this sweet dessert wine.

For the feast that has everything we’d suggest two wines: a dry white with tropical fruitiness like our Reserve Chardonnay from the Russian River Valley and an aged red wine that has mellowed, but still has good fruit and finishes with a touch of acid like our 2010 Library Cabernet Sauvignon. This older vintage pairs easily with foods like roasted turkey, ham, and of course, prime rib.

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