Be Mine...Wine!

The Perfect Pair - $79


Red wine lovers rejoice! Containing some of our favorite reds, this curated collection is just waiting to be paired with decedent chocolate, hardy steak or simply enjoyed with your better half.

Includes 6 rich reds. Each 100 ml.

Three Featured Wines

1. Baldovino Nero d'Avola


Big strawberry and cherry fruit flavors with a whiff of black pepper and just enough grip. A versatile everyday red with loads of fresh-from-the-icebox plum flavors and scents.

2. Cuvee La Favorite


A fruity, juicy wine with swathes of black currant and berry flavors. The depth and complexity from ancient vines shows itself in the length of the finish and the smoky, spicy characteristics. The youthful touch shows itself in that the fruits are fresh and pronounced, and not stewed or overripe like some Bordeauxs. This is the wine to drink to convince a friend that Bordeaux can be approachable, or maybe the bottle to finally sway you!

3. Canon du Bon Jaja


Fruity and a touch smoky, with blackberries in vanilla creme flavors mingling with typical Bordeaux notes of plum and cassis. Warm baking spice framing cherry jam mimics a fresh cherry pie in a glass with a hint of fresh roses.

Vino & Steak


Red wine is known to be an excellent pair with red meat, but do you know which cuts of meat to pair with which wine? Let's break down the basics!
The general rule of thumb is to pair leaner cuts of meat with lighter reds, while richer, fattier cuts pair better with high tannin reds that can cut through the fat.
Filet Mignon is best paired with Merlot, Red Blend and Pinot Noir. Match made in heaven with these wines as the deliver complementary flavors to the Filet without over powering.
Flank & Skirt are best paired with Cabernet Franc, Garnacha and Malbec. Beef up a dining experience with one of these red wines.


Sirloin is best paired with Tempranillo, Syrah and Pinot Noir. These wine choices work well regardless of how you choose to serve your sirloin.
Ribeye & Bone-In are best served with Cabernet Sauvignon, Zinfandel, or a Red Blend. Why do they work? This cut of meat tends to have higher fat content making for a buttery, fatty flavor which requires either high tannins to cut the fat or stronger fruit flavor for contrast.