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Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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Pax bottle

Pax

Red Wine, 2014

The career path from sommelier to winemaker is littered with failure—everyone having tried to emulate Pax Mahle. Critics Robert Parker and Wine Spectator have awarded him dozens of ratings over 95 points. Adhering to the style that made him famous, for this special Blue Apron collaboration Pax selected grapes grown in cool, high-elevation vineyards known to impart wines with alluring aromas and vibrant fruit flavors that complement bold-flavored dishes. This wine is a blend of 45% Carignan, 30% Syrah and 25% Petite Sirah.

Profile

Pax Red Wine is packed with plum and berry flavors, as well as intriguing notes of black pepper and spice. The wine is rich yet fresh and vibrant, so it’ll complement food, not overpower it.

Low
High
TANNIN
SWEETNESS
BODY
ACIDITY
APPEARANCE
Dark purple
APPEARANCE
Dark purple
FLAVORS & AROMAS
Baking spices sillo
Baking spices
Peppercorns sillo
Black pepper
Blackberries sillo
Blackberry
Black plums sillo
Plum

Pairing

The opposite of subtle, these reds completely coat your palate with fruit flavor and tannin. California Zinfandel and Cabernet, as well as reds from countries with warm climates, like Spain and Australia, are what you want with dishes that are rich in their own right. It’s why these reds rule every steakhouse wine list.

TASTING TIP

Sniff softly to detect the wine’s distinct aromas. The Syrah provides the peppery note, while the Petite Sirah contributes the fruity characters.

This dish is loaded with deep, rich flavors, so pour a big, bold red that can stand up to all that goodness.

Pour a big, rich red to help unite powerful flavors on the plate—in this case, black bean sauce, thick soy sauce, and sesame.

This dish is rich with a bit of heat, so a bold red with some fruity heft and spicy complexity of its own is a great match.

A burly red and barbecue is a great match, especially when the wine has a smoky note accenting its fruit flavors.

This wine shows once again that the fuller the red, the better the match for the richness of steak and eggs.

A weighty, dense red is perfect with the char of a steak, as well as the sweetness of red onion.

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More About The Wine

California’s North Coast comprises six counties north of San Francisco. This wine is a blend of grapes from Sonoma and Mendocino, primarily in mountainous spots. The bright sun and cool temperatures in high-elevation areas stress the vines, resulting in smaller, more intensely flavored grapes—and lower-alcohol wine with livelier flavors.

DID YOU KNOW?

Usually grapes are plucked from the stems, then crushed. But half this wine was fermented as whole grape bunches, stems and all. This helps soften the wine’s tannins.

  • VARIETY
    Red Wine
  • VINTAGE
    2014
  • VINEYARD
    Various
  • APPELLATION REGION, STATE
    North Coast, California
  • OAK
    100% French oak
  • SOIL
    Various
  • ALCOHOL
    13.8%
  • FARMING
    Conventional
North coast california red   1

Tasting Notes from Members