Ask the Expert – Justin Myers


Holiday Wine Pairings



Justin Myers

Cold weather is here and rich and tasty foods grace the holiday table, so let’s talk big bold reds.

Whether it’s mostly a Cabernet Sauvignon, or a combination of the five varieties that make up the Bordeaux style blend, these reds, young and tannic, or fully matured and silky, excel when drunk with food.

This season I see deep rich Balsamic reductions prepared with lamb, combined in savory stews or over rich beef steaks or roasts served with a peppery, smoky meritage. Aged mellowed cheeses such as Parmigiano Reggiano or Gouda with a tangy Gorgonzola kicks up the earthy nose, fruity taste and long finish of a full bodied Cabernet Sauvignon.

Try an Italian style dinner such as polenta with heavy marinara sauce and spicy sausages paired with rich concentrated currant flavors of a 50/50 blend of Cabernet Sauvignon and Petit Verdot. You can even pair any of these reds with luscious dark chocolates or caramels to stir up the tastes for your guests.

So its time to raid the wine cellars, search out those fabulous reds and celebrate a time to remember.


A resident of Newport Beach and marketing manager of Newport Beach Vineyards and Winery, Justin loves his reds and pours weekends at the winery. He can be reached at (949) 500-0273 or




Wines aging in a climate-controlled cellar.
The rustic setting at the Newport Beach Vineyards and Winery.