Kimosabe Mezcal Reposado, Frangelico, Kahlua, Fresh Espresso

Mezpresso Martini

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Big, fat aromas of cassis, blackberry, and plum with traces of vanilla and cedar. Textured, full-bodied and larger-than-life. Limited time offering.

If the bottle has been stored at cellar temperature, chill briefly in the refrigerator for 20-30 minutes to reach ~60-65°F (15-18°C). This brings out fruit without muting structure. If already at serving temperature, skip chilling.

Check & Chill

Choose large, tulip-shaped red wine glasses that allow aromas of cassis, blackberry, plum, vanilla and cedar to concentrate. Have one glass per guest ready and clean.

Select Glassware

Cut the foil below the lip, wipe the top of the bottle, and use a corkscrew to remove the cork gently. Inspect the cork for any off-odors or discoloration.

Open Bottle

For best expression of aromas and to soften tannins, decant the wine for 30–60 minutes in a clean decanter. If no decanter is available, pour the wine into glasses and let it sit (aerate) for at least 15 minutes before tasting.

Decant or Aerate

Pour a small tasting pour, swirl gently in the glass to release aromas, then inhale to note cassis, blackberry, plum and subtle vanilla and cedar. This helps you evaluate readiness to drink.

Swirl & Smell

Pour wine into each guest's glass filling to the widest part of the bowl (roughly one-third full) to allow room for swirling and aroma concentration.

If serving with food, present paired items (cheese, grilled meats, dark chocolate) alongside the wine so guests can taste combinations. The wine’s full-bodied texture pairs well with rich proteins and aged cheeses.

Encourage guests to revisit the wine after 20–30 minutes; larger red blends often open and gain complexity with time in the glass.

Reseal the bottle with the original cork or an airtight stopper. Store upright in the refrigerator for up to 3–5 days. Allow to warm to serving temperature (~60–65°F / 15–18°C) before re-serving.

90+ Cellars Big Red Blend (California)

Wine bottle temperature (chilled briefly to 60-65°F / 15-18°C)

Decanter (optional)

Large red wine glasses

Aeration time (if not decanting)

Aged cheddar or manchego

Charred ribeye or grilled lamb chops

Dark chocolate (70% cacao)

90+ Cellars Big Red Blend - California

fresh baked cookies

sharEable apps

grilled cheese sandwiches

house-made fries

raw oysters

This red blend is very aromatic with hints of raspberry, black cherry, and spice. It has some nice juicy tannins and a short finish that does not linger.

Paxis Red Blend

Make 90+ Cellars Big Red Blend - California Recipe in just 45m. Big, fat aromas of cassis, blackberry, and plum with traces of vanilla and cedar. Textured, full-bodied and larger-than-life. Limited time offering.

90+ Cellars Big Red Blend - California Recipe

Descriptors

Tasting Notes

Food Pairings

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