Horseshoe Bend Vineyard and Winery currently offers four different varietals:  Chardonnay, Cabernet,  Rose of Cabernet, and Vidal Blanc.  By the end of summer ‘07, we will also have two dessert wines: Horseshoe Bend Cardinal, made from the Norton grape; and Horseshoe Bend Goldenrod, made from our Vidal Blanc.

The wines that we have developed are heavily influenced by European styles.  All of the styles are dry and meant to be paired with food.  Traditionally lighter wines are to be paired with lighter foods, fruits, and cheeses.  Darker, and/or heavier wines, go with heavier foods and darker meats.  In the recipe section of the web site, we have tweaked and changed some recipes so you can now enjoy all flavors of wine with the foods you like best. Below are descriptions of each varietal that Horseshoe Bend carries along with the flavors that you can expect to enjoy out of each. The purpose of this is to let you, the consumer, use your imagination to create new and exciting dishes for yourself, your friends, family, and guests.  Just to reiterate, have fun, be creative.

CABERNET SAUVIGNON:  The 05 edition is pure Cabernet Sauvignon.  Try the pure taste of Caberent Sauvignon with the beef and lamb.  It is quite different from the CABERNET blend described below but try both and see which is your favorite.

CABERNET:  The ‘04 edition of the Horseshoe Bend Cabernet is a 65% Cabernet Sauvignon, and 35% Cabernet Franc and is considered a  light to medium bodied wine.  You can taste hints of walnut, raspberry, blackberry, and currant. It also carries an earthy tone with a nice hint of tobacco. By ‘earthy tone’, do not think dirt, but there is a rich feeling coming from the soil which is heavily laden with limestone and at one time, many, many years ago, harbored crops of tobacco.

When cooking with Horseshoe Bend Cabernet some spices and dishes that compliment the wine are:  Black and red pepper (crushed or not), cumin, cayenne, paprika, think of red and bolder spices but not necessarily “hot”. Also remind yourself not to overdo the spices and herbs for fear of wearing your palette out. Red sauces in pasta dishes, lamb, and red meat work very well with Cabernet, as do heavy fishes such as shark or a nice spiced tuna. Even salmon if smoked or grilled is okay as well as the smoked flavor contributes to a robust wine like Cabernet.  Sushi with a small amount of wasabi and/or soy is enjoyable.

CHARDONNAY:  ( ‘07 Bronze Award  Kentucky Wine Competition) Fermented on oak but not aged in oak, the chardonnay exhibits crisp apple and honey flavors.  A little bit of walnut and some smaller amounts of the earth tones found in the Cabernet are also in our Chardonnay.

Some seasonings and dishes that compliment Horseshoe Bend Chardonnay are:  turmeric, cloves, basil, dill, thyme, rosemary, tarragon, and star anise with white sauces (heavy or light), pasta, and chicken.  The best fishes to use are: Halibut, Swordfish, Mahi Mahi, and Tuna.  Pork is a good dish as well.  With Horseshoe Bend Chardonnay try upping the spice a little bit with the use of white wine. Add a little zest with touches of Chinese Five Spice, cayenne, and pepper.  Just remember when dealing with this white wine to use these spices sparingly and as an added attribute to the seasonings that you will already use.

ROSE OF CABERNET: (‘07 Bronze Award Kentucky Wine Competition) This is actually a red grape, Cabernet Franc, that we treat like a white grape.  At first glance it looks like a White Zinfandel; it is not. The grape juice is allowed to sit on the skins for about a day to retain the pinkish/orange color that this wine exhibits, but color is the only thing this wine has in common with a White Zinfandel.  It is a perfect summer drink that exhibits citrus and berry flavors and goes extremely well with fruit plates and light cheeses.  You get the flavor of a red that finishes like a white.

When cooking with the Rose of Cabernet it is recommended to go on the lighter side of seasonings and dishes. A country ham or a light garlic chicken work well. Melon and strawberries and light cheeses like  cheddar, munster, lumbard.  Salads work well, especially those with vinaigrettes.  If you are feeling adventurous try a rare filet seasoned with sea salt and fresh ground pepper only.   

VIDAL BLANC: The other summer blockbuster.  The Vidal Blanc is a hybrid grape from the French Uni-Blanc grape, used to make Cognac, and the Italian Trebiano grape,  used to make Meritage. It exudes the great flavors of citrus, grapefruit, and pear and is a perfect brunch or early dinner wine. Similar to the Rose it can be enjoyed on its own.

When having dishes with the Vidal Blanc try to stay light. Fruit plates are great with melon, pineapple, apple, and others. Tropical salads work well with this wine as well as light fish.

They are released!! Horseshoe Bend Commonwealth Series:  Two dessert wines that are aimed at pleasing the sweet side of food...... desserts!!

CARDINAL:  This is a sweet Norton wine that goes well with chocolate, cake, mousse, and the heavier dessert food chain.

GOLDENROD: This is a sweet Vidal Blanc wine that goes well with tarts, fruit puddings, lighter pies and the lighter side of the dessert food chain.