Jambalaia Rouge

La Clarine's Jambalaia Rouge is a blend of Mourvedre, Marsanne, Grenache, and Syrah. It brings big notes of fresh strawberry and rhubarb on the nose, following with blueberry, tart plum, and earthiness on the palate. This unusual red has good acidity and soft tannins in the finish, with a slight, fun "frizzante" bubbly quality. Serve slightly chilled on a warm day with flavorful, spicy dishes—tacos, savory kebabs, grilled meats and fish, or hearty roast veggies.