rich, yet easy drinking red wine that can be paired with the broadest range of foods. The Zinfandel component pairs beautifully with zesty Italian fare. The Bordeaux varieties scream for hearty beef dishes. While the Pinot Noir makes the Abbot’s Table perfect with lamb and game. Of course, the Syrah and Grenache work masterfully with spicy cuisine. Then again, the Abbot’s Table just tastes great by itself. Abbot’s Table is inspired by what the English call Claret – a rich red blend from Bordeaux. The Anglo / Bordelais wine trade of Claret (Clairet or clear wine) dates back to medieval times when the wine was pale in color from a shorter time on the red skins (ours is definitely not light in color). More than half of the blend of Abbot’s Table is the Bordeaux varieties of Cabernet Sauvignon, Merlot, Cabernet Franc - it’s the non-traditional Zinfandel, Pinot Noir, Grenache, and Syrah that make this wine so drinkable. Drink now or hold up to five years in your cellar.