Kolonne Null Cuvee Rouge #2 Dealcoholized Red Wine 750ml

1. Grilled Ribeye Steak with Peppercorn Sauce: The rich, juicy flavors of a ribeye steak match perfectly with the dark fruit and berry aromas of Kolonne Null Cuvee Rouge No. 2. The peppercorn sauce enhances the wine’s hint of pepper, while the barrique notes complement the grilled meat’s smoky flavors.
2. Lamb Tagine with Prunes and Apricots: The fruity and earthy flavors of the tagine harmonize with the dark fruit and berry aromas of Kolonne Null Cuvee Rouge No. 2. The spices in the dish, including cinnamon and cumin, enhance the wine’s subtle peppery notes, and the barrique notes add depth to the pairing.
3. Roasted Duck with Blackberry Sauce: The rich, gamey flavor of duck pairs well with the wine’s dark fruit characteristics. The blackberry sauce complements the berry aromas, while the hint of pepper and barrique notes add complexity to the dish.
4. Beef and Mushroom Stew: The earthy flavors of mushrooms and the hearty texture of beef stew resonate with the wine’s robust dark fruit and berry notes. The stew’s richness is balanced by the wine’s peppery and oaky nuances.
5. Chorizo and Manchego Cheese Tapas: The spicy and smoky flavors of chorizo enhance the wine’s peppery notes, while the nutty and creamy Manchego cheese complements the barrique and dark fruit characteristics of Kolonne Null Cuvee Rouge No. 2.
6. Eggplant Parmesan: The layers of tomato sauce, melted cheese, and breaded eggplant pair well with the wine’s dark fruit and berry aromas. The subtle peppery and oaky notes add complexity to the dish, making it a harmonious pairing.
7. Spicy Beef Tacos with Salsa Roja: The bold flavors of spicy beef tacos match the wine’s robust character. The salsa roja’s acidity and spice enhance the wine’s peppery notes, while the dark fruit and barrique characteristics balance the heat.
8. Roasted Vegetables with Balsamic Glaze: The caramelized flavors of roasted vegetables like bell peppers, zucchini, and onions complement the wine’s dark fruit and berry aromas. The balsamic glaze echoes the wine’s subtle barrique and peppery notes.
9. Spanish Paella with Chorizo and Chicken: The smoky, savory flavors of paella pair beautifully with the wine’s dark fruit and spice. The chorizo’s spice enhances the wine’s peppery notes, while the barrique characteristics add depth to the dish.
10. Dark Chocolate Tart: For dessert, a dark chocolate tart with a hint of sea salt complements the wine’s dark fruit and berry aromas. The richness of the chocolate balances the wine’s peppery and oaky nuances, making for a delightful ending to the meal.

These pairings will enhance the common characteristics of Tempranillo and Syrah wine blends, highlighting the dark fruit, spice, and earthy notes, along with the added complexity from barrique aging, creating a perfect match for Kolonne Null Cuvee Rouge No. 2.