4 week Wine Kits – 23L Red Wines – Sterile Must
Using today’s state-of-the-art production technology and means of rapid shipment, Fontana directly imports some of the best varietal juices available on the international market. This 100% pure sterilized varietal wine must is made from premium quality imported grape juice.
Juicy plum, cherry and raspberry married with vanilla, spice and heavy oak in this hearty Italian wine renowned for its big, velvety elegance and slightly sweet finish. Perfect for heartier meals, a dry and full-bodied Amarone is best when paired with bold flavors such as braised red meats, rich red wine sauces, wild game and ripe hard cheeses.
Dry and full-bodied, Barolo has dark earthy notes and floral beauty, bursting with intense flavors of violet, rose, red cherry, truffle, and licorice mingled with traces of tar, tobacco smoke, and toasted oak with a firm acidity. Barolo pairs perfectly with rich, full flavored, earthy foods like thick beef and lamb stews, rich mushroom sauces and strong aged cheese, such as Cheddar or Stilton.
Juicy with flavours of cherries, berries and plums, Bergamais is a dry, light wine with a medium to full body and medium oak. High in acid and low in tannin, the combination makes it perfect to enjoy and is well suited to the sorts of foods that are usually in the province of white wines, provided they are not too sweet nor too spicy. Serve this Bergamais lightly chilled at casual dinner parties. It is ideally matched with white meats like pork or duck. Light tomato sauces also pair very well with this wine as do creamier cheeses such as Brie, Camembert and Goat cheese.
Deep and medium-to-dark bodied, Cabernet Franc is a forerunner of Cabernet Sauvignon, so expect some of the latter’s lush flavors of plum, blackberry, raspberry, blueberry, sage, bay leaf, rosemary, tobacco, bell pepper, violets and eucalyptus to appear center stage. This wine is not heavy but extremely full-flavored and almost velvety. The combination makes Cabernet Franc perfect for casual dinners and suitable to serve without food. Pair with grilled meats and other simple but flavorful fare to bring out the depth and richness of this often overlooked varietal. Ripe or aged cheeses, such as Brie ro Cheddar, are also a good pairing.
Cabernet Sauvignon is a full-bodied, dry wine with very little oak. Flavours of cassis, dark red berries, cedar, oak, violets, vanilla, and sometimes chocolate makes Cabernet Sauvignon the most popular red in the world. It pairs well with full-bodied flavours such as roast lamb and wild game, sauces such as mustard, pepper or red wine, and firm, ripened cheeses such as Edam, Cheddar and Gouda.
CABERNET SAUVIGNON MERLOT
Flavours of cassis, dark red berries, cedar, soft oak, violets, vanilla, and sometimes chocolate come together in this Cabernet Sauvignon/Merlot blend. Adding Merlot introduces hints of blackberry and a long, complex finish. Cabernet Sauvignon/Merlot pairs well with hearty meals, strong spices and full bodied tastes, such as red meats, pepper sauces and tomato based fare. Given its flavour profile, you can pair this wine with more pungent flavours, like aged Cheddar and Stilton.
Rich, Spicy and complex, this classic Italian red is medium-bodied and dry with heavy oak and a velvety texture. Chianti is a complex wine with hints of ripe cherries, with enough acidity to give it a bright flavour and a soft tannic backdrop. Perfect for parties, heavier meals and barbecue, the clean, crisp spiciness of this wine suits Italian food exceptionally well, highlighting tomato-based sauces with style, whether heavy in cheese, like lasagne, or bursting with vegetables, like the sauce used in Chicken Cacciatore. This Chianti goes nicely with roast beef and lamb stews, as well as soft ripe cheeses such as Brie and Camembert.
Gamay Noir is lately perfumed and sugary, with notes of tart cherries, raspberries, and ripe, red plums. Soft and medium bodied, this wine can be a little acidic, but that only adds to its versatility. Serve it at summer gatherings. It is easy-drinking. Thanks to the sharpness of this ruby-hued varietal it can be paired well with everything from game, grilled poultry, mild red meats, oily fish like tuna, strong cheeses such as Stilton and aged Cheddar, thick stews and roasted root vegetables.
Full-fruited Malbec offers a rich character of lush plums, dark cherries and hints of espresso. Well-aged, it also may have hints of vanilla, cedar, and tobacco. Jam-colored and juicy, this red wine has a velvety texture that makes it well suited to enjoy with or without food. Its deep fruit character and mild acidity provide a perfect complement to a range of foods, including roasted red meats, tomato-based dishes, mushrooms, and duck. Mild cheeses, peppers, and mustard can also accent Malbec’s unique profile.
Fruity and rich with flavours of black cherry, plum, vanilla, oak, violets and hints of cedar, Merlot is a juicy, but dry wine with a velvety texture that makes it extremely friendly and easy to drink. Serve this versatile wine with roasted red meats, salmon, duck and mushroom dishes. Pasta with red wine and tomato sauce goes well with Merlot, as do mild cheeses. Both complement this wine’s smoothness very nicely.
Full-bodied and smooth with a velvety texture, Pinot Noir is deep and dark with hints of cherries, raspberries, strawberries, plums and spice. Juicy but dry, this wine is perfect accompaniment to game birds, poultry, mild red meats, and oily fish such as tuna and salmon. Strong and flavourful cheeses such as aged Cheddar and Stilton also complement this wine nicely.
This Red Zinfandel has a rich character and a soft ruby, almost jewel-toned hue. It combines with brambly raspberry and blackberry flavours, a savoury spiciness, and hints of chocolate and violets into a full-bodied, dry wine with little to no oak. It goes especially well with full-flavoured, spicy, or fatty dishes – think beef in pepper sauces, pork, spicy sausage, and saltier cheeses like Blue Cheese or Feta.
Rioja is potent and fruity with a sharp tang that makes it distinct. The flavours of this full bodied deep red come through in layers, progressing from the simple fruit flavours of cherry and blackberry, to hints of vanilla and clove, finally finishing with notes of pepper and mint. Rioja is a vibrant wine. This wine is best served with tomato based spicy foods such as those found in Spanish, Mexican, and Indian cuisines.
The Sangiovese grape provides the base for wines like Chianti and Amarone, but it is equally nice on its own. A full-bodied, dry wine with heavy oak, Sangiovese is bright and velvety with flavours of cherry, cinnamon, herbs, vanilla and violets. A versatile wine, this red complements a number of foods, including chicken in tomato sauce, meatballs, veal, lasagne, pizza, pasta and roast beef.
Flavours of mixed berries, black pepper, anise and vanilla tannins are tempered with a heavy oak in Shiraz. Spicy and dense with highlights of mint. This wine is an intense and full-bodied gem with a bold colour and full-fruit mouth that is especially suited to formal gatherings. Shiraz is best matched with foods that are just as bold as it is. Aged cheeses, hearty stews and roast meat are ideal companions.
Valpolicella is a medium to full bodied red with a medium oak. This wine combines the deep flavours of tart cherries and other dark fruits with toasted oak and firm tannins. Perfect for summer drinking and enjoying outdoors. Valpolicella has smoky undertones and a refreshing acidity that goes well with foods that have a similar profile. Pick dishes such as baby back ribs, pepper steak and well aged cheeses to complement this wine.
VIEUX CHATEAU DU ROI
Full-bodied yet surprisingly soft, Vieux Chateau du Roi is quick to mature and aggressive. A deep red hue, this wine is very complex. Flavours and aromas of ripe fruit, berries, plum, spice and oak seems to reveal themselves in layers. Serve this wine with deeply-flavoured dishes, such as grilled meats, strong cheeses and rich fish.