Fish, chicken, beef. It all goes with red wine, right? In Mesa Park winemaker Chuck Price’s world, it does. That might have something to do with the fact that he only produces estate Bordeaux-style reds. So no matter the food, he’s reaching for a red.

  • Cabernet Franc: “I love seafood. A bucket of peel-and-eat shrimp and a glass of Cabernet Franc … it’d be my appetizer, main course and dessert.”
  • Cabernet Sauvignon: “I love to eat cheeses and drink it. For a light dinner, add breads and olive oil and pepper. It will be awesome.”
  • Merlot: “Maybe some smoked salmon or some white meats like swordfish, heavily smoked.”
  • Family Reserve blend: “Ribeye steak and Family Reserve; that’d just be heaven to me.”

 Head to the wine shop

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