Flavours and Aromas
Currant, raspberry, blackberry, plum, cedar, herb, mint; sometimes bell pepper, green olive, dill.

Intensity
Moderate to assertive.

Texture
Medium bodied.

Sweetness
Dry.

Style
Cabernet Franc is similar in style to better-known Cabernet Sauvignon, although almost always lighter and less tannic, and often with a characteristic "green" or herbaceous edge. BC versions are outstanding food wines, especially for casual outdoor meals.

The Basics
Mild sausages, duck, beef steaks, roasts and hamburgers, lamb, cold meats.

The Ingredients
Thyme, savoury, rosemary, basil, parsley, bay, olive, green peppercorn, olive oil; Mediterranean vegetables such as eggplant, green pepper, zucchini, garlic, onion, fresh and sun-dried tomato.

Flavours and Aromas
Black currant, cedar, blackberry, plum, black cherry, eucalyptus, green pepper, green olive, sometimes coffee, mocha, chocolate; also dusty, earthy, mineral.

Intensity
Moderate to assertive.

Texture
Medium to full bodied, tannic.

Sweetness
Dry.

Style
While the classic accompaniment is lamb, Cabernet Sauvignon stands up beautifully to virtually all red meats, whether served simply with "jus" or rich, reduced sauces. Fine, older Cabernets are excellent accompaniments to special occasion meals, while younger ones match simpler fare.

The Basics
Rack of lamb (classic), filet mignon, roast beef, game birds, duck or goose, venison; younger, tannic cabernets with rare red meats.

The Ingredients
Herbs (rosemary, bay, thyme, sage, but only light garlic), rich sauces, currants, plums, onion.

Flavours and Aromas
Cherry, strawberry, plum, violet, beetroot, mint, smoke, cinnamon, Asian Five Spice; mature examples also tea, leather, brown sugar, mushroom, even barnyard.

Intensity
Subtle to moderate.

Texture
Light to medium-bodied, silky, generally soft tannins.

Sweetness
Dry.

Style
Pinot Noir's greatest strength is its suppleness. Without the hard tannic structure found in many red wines, it pairs effortlessly with a wide range of foods—from fish through game birds to grilled beef and lamb. Don't overwhelm its gentle fruits and refined complexity with strong or spicy flavours; simply prepared dishes are best.

The Basics
Salmon, halibut, tuna, chicken, pheasant, quail, duck, pork, veal, beef, lamb.

The Ingredients
Thyme, mint, basil, figs, cherries, orange rind, wild mushrooms, pine nuts, soy-honey-garlic.

Flavours and Aromas
Raspberries, plums, black cherries, licorice, orange, coffee, toffee, chocolate, fruit cake.

Intensity
Moderate to assertive.

Texture
Medium to full-bodied; can be tannic.

Sweetness
Dry.

Style
Merlot pairs well with red meats. It has the weight and fruit to match wine-braised stews and roasts, and the structure and polish to pair with rare, grilled prime cuts.

The Basics
Beef, lamb, venison, duck; lighter and softer Merlots also complement lighter white and red meats and game birds.

The Ingredients
Rosemary, bay, sage, thyme, juniper, pink peppercorns, black olive, currants, plums, prunes, dried berries, onion, garlic.