LXV Wine

Published April 19, 2014

The newest tasting room in downtown Paso Robles is the kind of place where most patrons are greeted with a hug. LXV Wine is located one block from the square on a street with unique boutiques, restaurants, and antique stores. But what’s really unique is their wine pairings.

Even if you enjoy wine and food pairings, you’ve no doubt brought a wine home that tasted differently than it did during the tasting. While most wineries pair wines with cheese or food that can alter the way the wine tastes, LXV Wine pairs with herbs and spices that unlock the wine’s additional layers without changing its core flavor and balance. Here is where you can really explore the wine at a different level.

Their rose of Sangiovese, Syrah, Cabernet Sauvignon, and Chenin Blanc starts with crisp strawberries and bright red cherries. Then, a tiny bud of lavender mellows the acidity just enough to feel this wine’s creamy texture along with its bright red fruit. Next, LXV’s Viognier is one of the most balanced in the state and many wine experts agree if you read their awards. It begins with tropical fruit, the lightest hint of this grape’s hallmark floral fragrance, and even a whiff of orange blossom. But a nibble of pepper balances the tropical flavor allowing the thick rich creme brulee and banana to emerge.

The first sip of their Grenache, Syrah, Tempranillo blend is full of cherry, berry, and plum thanks to Grenache and Syrah. Yet, a morsel of Garam Masala’s cinnamon and clove unleashes the Tempranillo’s smoke quality and soft supple leather textures. But their big bold Sangiovese Petite Sirah blend ends the lineup with a bang. While Sangiovese is not known for its boldness, the Petite Sirah emboldens it, bringing just enough blueberry to match wits with Sangiovese’s red fruit after a delightful pumpkin spice pairing. Regardless of your fondness for any of these flavors, give your senses a boost and allow them to discover more of what a wine has to offer by visiting LXV. Try to make it on “Naan Nite” when they pair with Indian bread and dips.

More appellation adventures in this region.


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