Red Wines

The plum, violet and black currant flavors of this dry wine pair well with venison carpaccio, grilled red chile rubbed rib eye and meatballs and polenta.

This award-winning red sweet wine is a blend of Ruby Cabernet and Baco Noir grapes infused with dark chocolate. Serve it chilled on its own or pair it with cheesecake, crème brulee and flan. *2016 Gold Medal Award Winner at the Denver International Wine Competition

This award-winning red sweet wine is a blend of Ruby Cabernet and Baco Noir grapes infused with dark chocolate. Serve it chilled on its own or pair it with cheesecake, crème brulee and flan. *2016 Gold Medal Award Winner at the Denver International Wine Competition

The black cherry, black raspberry and red beet flavors of this dry wine pair well with braised beef, oso buco and New Mexican steak stew.

The cherry and cassis flavors of this dry wine pair well with pasta bolognese, lamb tagine and green chile pork stew. *2018 New Mexico State Fair Wine Competition Silver Award Winner

A blend of Ruby Cabernet and Baco Noir, this sweet wine has New Mexican red chile, cocoa and cherry flavors. Pair it with a flourless chocolate torte, bread pudding and red chile chicken enchiladas.

A blend of Cabernet Sauvignon, Petite Sirah and Zinfandel grapes, this dry wine has red currant, raspberry and cherry flavors. Pair it with with Mongolian beef, pate and red chile blackened pork chops.

A blend of Cabernet Sauvignon, Petite Sirah and Zinfandel grapes, this dry wine has plum, blackberry, cocoa, cassis and nutmeg flavors. Pair it with prosciutto, figs and red chile rubbed veal shank. *2018 New Mexico State Fair Wine Competition Silver Award Winner

This dry wine has dark cherry, plum and cedar flavors. Pair it with grilled rib eye, beef shish kebob and New Mexican chile rellenos. *2018 New Mexico State Fair Wine Competition Silver Award Winner

The blackberry, currant and black pepper flavors of this dry wine pair well fettuccine with wild mushroom ragout, Greek lamb with tzatziki and leche braised pork roast with oregano de la cero.

The strawberry and wild berry flavors of this dry wine pair well with Peking duck, glazed ham and carne asada enchiladas. *2016 Denver International Wine Competition Gold Award Winner

The strawberry and dried cherry flavors of this dry wine pair well with bacon-stuffed mushrooms, green lentil curry and red chile cheese enchiladas.

This semi-dry wine has cherry and herbaceous flavors that pair well with meatballs and polenta in a tomato sauce, bison burgers and calabacitas.

The black cherry, black raspberry and pepper flavors of this dry wine pair well with grilled tuna, pepper steak and red chile rubbed barbecue spare ribs.

The licorice, blueberry and black raspberry flavors of this dry wine pair well with grilled Portobello mushrooms, gouda cheese and red chile rubbed flank steak.

The cherry, plum and vanilla flavors of this dry wine pair well with meatballs in tomato sauce and polenta, cured pork tenderloin and carne adovada tacos. *2018 New Mexico State Fair Wine Competition Silver Award Winner

This semi-sweet blend of Bordeaux, Cabernet Franc and Ruby Cabernet has red berry flavors and pairs well with goat cheese, ravioli with a light tomato sauce and green chile quiche.

The raspberry and currant flavors of this dry wine pair well with leg of lamb, beef Bourguignon and pork empanadas. *2018 Indy International Wine Competition Bronze Award Winner

This sweet wine’s flavors of blackberry, dark cherry and vanilla, allspice and nutmeg pair well with brie, chocolate and berries.