Wine Explorer
Cabernet Sauvignon: Structure and Dark Fruit
A benchmark full-bodied red: dark fruit, firm tannin, and a long, savory finish—built for food and aging.
Database
Wine Explorer
Chardonnay: From Crisp to Creamy
A versatile white that ranges from lean and mineral to rich and buttery, depending on oak and climate.
Wine Explorer
Chenin Blanc: Acid, Texture, and Range
A high-acid white that can be bone dry or sweet, with a signature waxy texture and notes from apple to honey.
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Chipotle: Smoke and Slow Burn
Smoked jalapeño flavor that reads like campfire and cocoa—best as depth, not a blanket.
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Dry Rosé: Bright, Versatile, Dinner-Ready
A food-first style: crisp acidity, light red-fruit notes, and the ability to bridge salads, grilled food, and spice.
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Fermented Fresno: Tangy, Savory, Table-Friendly
A fermented red profile with gentle funk, balanced acid, and heat that stays social.
Wine Explorer
Gamay (Beaujolais): Juicy, Chillable, Food-Friendly
A light red built on bright fruit and low tannin—excellent slightly chilled and dangerously easy to drink.
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Garlic-Fermented Red: Tang + Umami
A savory fermented red style where garlic adds depth and the acid stays food-friendly.
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Ghost Pepper: Use as an Ingredient
Superhot heat that can dominate fast; best used in tiny doses to lift flavor without turning mean.
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Habanero + Fruit: Tropical Heat That Smiles
Fruity, aromatic habanero sauces that climb fast but can stay balanced with the right sweetness and acid.
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Jalapeño Verde: Green, Bright, Everyday
A mild-to-medium green profile that tastes fresh: grassy pepper, citrus lift, and clean heat.
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Louisiana-Style Cayenne: Vinegar Snap
Thin, bright, and classic: cayenne heat carried by vinegar for maximum cut-through.