About our wine

Wines for the Season

“Time will pass, and seasons will come and go.”

-Roy Bean

With every seasonal change, we make changes in our lives. Our clothes change, our habits change, and our tastes change. Much like food comes in and out of season – heavy stew in the winter, salads in the summer – so does our wine selections. 

Most people would think about seasonal wines in terms of color. Bright, crisp whites in the summer; heavy, full-bodied reds in the winter. But just as with pairing wine and food, the number one rule of pairing wine for the season is – if you love it, do it. 

Too often we try to apply strict rules to wine pairings, but the fact remains – if you pair a wine you love with the food you love, no matter the time of year – you’re going to have a good experience. 

Summertime wines

Summer is all about easy living. Days spent at the lake, or around the pool call for refreshing drinks. When the heat is rising, and you’re looking for a wine to add into a spritzer, or for something cool and refreshing, look for wines that have:

  • High acidity
  • Light to medium body
  • Dry taste

If you pick up a bottle of sweet wine, try to make sure that it also has high acidity. Riesling, Pinot Grigio, and Sauvignon Blanc are all good options. 

But summer doesn’t have to mean white. Instead of thinking about the wine in terms of color, think about the texture and weight. Look for youthful reds that are high in acidity and lower in tannin and alcohol levels. 

Wintertime wines 

Winter begs for warmth and comfort – meaning our familiar favorites of full-bodied reds with higher tannin and alcohol content. They have a way of warming the soul against even the harshest bitter chills. During colder months, we also often eat foods that are heavier, thicker, fattier, and meat-laden. We make thick sauces, broths, soups full of wonderful delicious flavors and rich aromas

Try the 2012 Byrd Vineyard Reserve Cabernet Sauvignon with a hearty stew or beef wellington. Bold flavors of racy black cherry, fresh-from-the-oven wild blackberry pie, and sweet French oak combined with silky yet powerful tannins make for a one-of-a-kind wine you’ve never experienced before.

If you’d rather poultry over red meat, try pairing the 2010 Byrd Merlot with chicken cordon bleu, or chicken parmesan. The rich berries, herbaceous notes, and beautiful sweet aromatics of vanilla and cedar come together in the wine with smooth tannins and a long finish.

Juicy, cooler-climate Byrd Merlot also pairs well with roasted vegetables. Try roasted Brussel sprouts or this delicious medley. You could even pair harder-to-match veggies such as tomatoes.

For an evening of appetizers around the fire, this fig and prosciutto pizza has all of the makings for the perfect wine accompaniment: fruit, meat, and cheese. Pair it with this irresistible 2010 Byrdeaux Red Wine. This blend boasts lush, concentrated flavors of rich berry, cassis, and sweet tobacco leaf that combine with beautiful aromatics of nutmeg and lavender to create a smooth and velvety finish. Dense in color and luxuriously layered with deep notes of blueberry and black currant, this sophisticated wine with well-integrated tannins leaves you wanting more.

When it comes to winter whites, a full-bodied, oaked white, such as a Chardonnay is perfect. 

In between seasons? 

Spring and Fall are seasons of change when the weather is rather unpredictable. One minute the sun is out and you’re shedding layers, the next the sweater is back on and you are feeling the chill. So what should you drink in this in-between

Choose your wine the way you choose clothes for this time of year, something not too heavy and not too light. Look for wines with freshness, brightness, and texture, and above all wines that are versatile, wines that reflect the transitional nature of the season.

Try the well-balanced 2009 Byrd Cabernet, a ruby red with notes of tart fruits, warm spices, and graphite. Not too sweet, with a full body and beautifully subtle fruit flavors, this selection is nice and smooth. Aromas of red and black fruits, cocoa, and violet come together with fine tannins and a medium-length finish.

Wines that Soar

The finest wines have always been the product of place, soil, terroir, elevation.

Byrd Vineyards uses the altitude to their advantage. At 2,400 feet, 150 days in the clouds is like 180 days on the valley floor: the vines don’t shut down. The higher you get, the sun radiates more, which leads to softer tannins, and higher acid content. The cooler temperatures produce smaller, significantly more intense berries and phenolics and the occasional temperature inversions hasten the ripening process and stave off frost. This quality and purity of ripeness and intensity of flavor shine in our Byrd Vineyard wines.

No matter the season, the most important part of choosing the perfect wine is starting with your taste. Choosing a wine you love to compliment the weather, the food, or the company will never fail. 

About our wine

The Perfect Wines to Pair with Appetizers

When talking about pairing wine with different foods, it’s easy to fall back on tried and true suggestions. A hearty cabernet sauvignon and a great steak, for instance, are a natural pairing. But, in reality, most foods pair well with most wines, with very few exceptions. 

Tips for pairing wine and food

Consider these to be loose rules to guide you when choosing your pairings, while keeping in mind that if you choose foods that you like, coupled with wine that you like, you’re going to have an enjoyable experience. 

  1. Choose a wine you like. 
  2. Choose a wine more acidic than the food. 
  3. Consider the tannins.
  4. Wine should be sweeter than the food you’re serving. 
  5. The wine should have the same flavor intensity as the food.
  6. More often than not, any wine will create congruent pairings.

How tannins affect taste

It’s different for every palate, but generally, tannin tastes bitter. It gives your mouth a ‘dry’ feeling, and after drinking wine that’s very tannic, you may feel a residual bitterness throughout your mouth. 

What determines whether a wine has strong or weak tannins is how long the juice sits with the grape skins, seeds, and stems after the grapes have been pressed.

Acidity may seem similar to tannin, but it is what makes the wine sour rather than bitter.

Byrd Vineyard is the highest-elevation vineyard in California – and the higher you get, the more sun radiates. Our vineyards are located at an astounding 2,400 feet above sea level, producing grapes with softer tannins and higher acidity.

What to eat

Remember rule number one in pairing: start with a wine you love. Then, add foods that will bring out the flavors of that wine.

Consider this from the Wine Enthusiast: no meal has ever been completely ruined by an “improper” wine and food pairing. So let your creativity, and the wine, flow! 


If you will be enjoying a full-bodied red like the 2012 Byrd Vineyard Reserve Cabernet Sauvignon Mendocino, pair it with foods that are bold and rich in flavor. This wine’s bold flavors of racy black cherry, fresh-from-the-oven wild blackberry pie, and sweet French oak play well with all sorts of rich, flavorful dishes. 

Start with this smoky 3-cheese fondue with toasted garlic buttered croissants. Or try these bacon-wrapped dates stuffed with bleu cheese.

How about pizza as an appetizer? This fig and prosciutto pizza has all of the makings for the perfect wine accompaniment: fruit, meat, and cheese. Pair it with this irresistible 2010 Byrdeaux Red Wine. This blend boasts lush, concentrated flavors of rich berry, cassis, and sweet tobacco leaf that combine with beautiful aromatics of nutmeg and lavender to create a smooth and velvety finish. Dense in color and luxuriously layered with deep notes of blueberry and black currant, this sophisticated wine with well-integrated tannins leaves you wanting more.


A well-curated charcuterie board might be the most perfect appetizer of all time. With so many options, you can really be in control of your grazing. 

Rustic red wines such as Cabernet Sauvignon, Malbec, Petite Sirah, and Zinfandel have bold tannins, and a rustic taste pair well with charcuterie selections with similar, smoky flavors. 

Try pairing this smoky charcuterie with the 2012 Byrd Vineyard Cabernet Sauvignon Mendocino. Layers of red and black currants reveal flavors of warm spice and sweet vanilla. This bold, full-bodied wine leaves you with a lingering, lengthy finish.


Cabernet Sauvignon with meat is a no-brainer. Steak might seem like the obvious choice, but what about meat-heavy appetizers? Try pairing your favorite cab with this roast beef crostini, or merlot with bacon-wrapped tenderloin bites.

And if you really are the “meat and potatoes” type, try switching up your heavier classics as a meal for these mouth-watering steak and potato bites. Pair them with our 2009 Byrd Cabernet Sauvignon, a dark ruby red with notes of tart fruits, warm spices, and graphite. This wine is well-balanced and smooth. Aromas of red and black fruits, cocoa, and violet come together with fine tannins and a medium-length finish.

Savory pairings

In the mood for something warm and rich? Try this savory mushroom tart paired with the 2010 Byrd Cabernet Sauvignon. With subtly sweet aromas of berry and cocoa and layered with notes of baking spices, black fruits, and graphite, this large-boned and intensely succulent wine taunts your palate with sinful flavors of blackberry, vanilla, and dark chocolate.

Don’t forget the sweets

Wine and chocolate can both present intense, dry flavors. When you put together dark, bittersweet chocolate with a powerful red wine that’s high in tannins, the two can be overwhelming on the palate. In order to find the right balance, it’s best to choose wines that are a little bit softer and juicier than the chocolate you’re pairing it with.

Try pairing these dark chocolate bites with the 2010 Byrd Merlot.

Flavors of rich berries, herbaceous notes, and beautiful sweet aromatics of vanilla and cedar come together with smooth tannins and a long finish, making it the perfect accompaniment to the rich chocolate.


The most important piece to a perfect wine and food pairing is your personal taste. Start with a wine that you love, and look for foods to complement the flavors of that wine. Be creative! Try new and different pairings that push the limits. And most of all, enjoy every sip and every bite.

About our wine

Top Wines Under $50

Since the spring of 2020, wine drinkers have been working their way through their wine collections — many of us at a faster pace than anticipated. In fact, wine sales have increased about 24% in the fall of 2020 compared to the same time a year prior. As we work our way through our wine cellars, many of us want to restock our collections with wines that are both budget-conscious and elegant.

Whether you are a wine enthusiast or a newcomer to the world of wine, it shouldn’t have to cost a pretty penny to replace the missing wine and experiment with new ones. That’s why we made this guide of our BEST wines under $50 — so you can try new wines (and restock old favorites) at an affordable price.

Priced at a wallet-friendly $45, our 2009 Byrd Cabernet Sauvignon is everything you could want in a Cabernet Sauvignon. Subtly sweet with soft tannins and a smooth finish, this wine is the perfect excuse to curl up on the couch beside a cheese plate on a chilly winter evening. Layered and complex, there is nothing more satisfying than enjoying a big, bold Cabernet Sauvignon to celebrate even the most mundane of occasions (like finally making it to Friday!). 

Subtle notes of black fruits, cocoa, and vanilla call for rich, creamy, and meaty dishes. Anything from a decadent macaroni and cheese to a tender ribeye would surely take care of any cravings. Whatever you decide to pair it with, this bold and delicious Cabernet is sure to make an elegant addition to any meal — without breaking the bank.

Fruit-forward and earthy, our 2010 Byrdeaux highlights notes of intense red and black fruits including blueberries, cherries, and raspberries. Deep red with a smooth finish, its soft tannins complement its acidity and subtle sweetness.

Luscious and herbaceous with notes of tobacco and nutmeg, this earthy wine is best paired with hearty and herby meals. Whether pairing with a herbed cheese board, a braised lamb shoulder, or even chocolate-berry desserts, the wine’s notes of fruit and spice are sure to add something special to your collection — without costing you an arm and a leg,

There is a reason why Merlot is America’s second favorite wine (after Cabernet Sauvignon, of course). Not only does it have soft tannins with a delectable range of fruit, spice, and herb flavors, but it is incredibly versatile. In fact, it would pair wonderfully with anything from chicken to red meat. Merlot is also known to pair beautifully with Italian dishes with succulent tomato sauces, such as lasagna and chicken parmesan

For these reasons (and because it is an elegant wine at an affordable price), our smooth and sophisticated Byrd Merlot is sure to be the star of any meal.

Subtly sweet and intensely succulent, our 2010 Byrd Cabernet Sauvignon is the perfect way to enjoy vineyard-quality wine from the comfort of your own home. Full-bodied with notes of baking spices, herbs, and black fruits, this wine will transport you to the Mayacamas Range, where you can envision yourself savoring it under the mountain sun — it’s that powerful! 

For such a high-quality bold and beautiful wine, it’s price of $45 is unmatched. Enjoy with big, meaty dishes (like beef tenderloin) and indulgently creamy sides (garlic mashed potatoes, anyone?) for the best experience possible. At such a low price, you’ll want to buy two bottles (or more!). 

Delivered straight to your door

For over a decade, Byrd Vineyard has been bringing you high-quality and elegant wine — at a price that doesn’t break the bank. For even more convenience, we are now offering delivery straight to your door. Check here to see if we deliver to your state!

About our wine

How to Take Care of Your Wines

A good bottle of wine is a special purchase — and just like any special purchase, you want to make sure you are caring for it properly. We understand if you want to drink your bottle of Byrd Vineyard wine immediately after it is delivered to your door (we would never judge you for that!), but sometimes you want to save a bottle for a special occasion. 

These simple tips will teach you how to best store your wine for optimal quality — so by the time your next anniversary, promotion, or celebration rolls around your wine will be in perfect condition.

How to properly store your wine

Storing your wine properly is incredibly important as it allows your wine to mature correctly and prevents it from damages and spoilage. Since most bottled red wine can last up to 3 years in storage, it is crucial that you create the best possible setting for your wine to age and wait for your next special occasion.

Store in a place with minimal light

Many people think their kitchen is a logical and convenient place to store their wine collection; however, bright light and high temperatures can oxidize wine, disrupting its natural aging process and resulting in a wine that tastes “off” when opened. Light and heat can also discolor the wine or present an unpleasant and strange odor. 

To prevent such spoilage, it is crucial that you store your wine in a part of your home that receives dim to no light at all — such as a closet, wine cellar, or even a dedicated wine fridge. The longer the wine can sit undisturbed and disrupted from light and heat, the better.

Store in a constantly cool place

A constant chilly temperature is equally important in keeping your wine from spoiling. Conditions that are too warm or too cold are a sure-fire way to spoil your wine before ever getting a chance to open it. Ideally, your wine should be stored at around 55 degrees Fahrenheit with humidity.

Storage temperatures that are too cold can result in accidentally freezing your wine, which slows down the wine’s aging process and can even result in leakage from the cork after the water content expands. Conditions that are too warm can actually accelerate the aging process too quickly, leading to spoiled wine with a tangy, astringent flavor that just doesn’t taste right. Too many temperature fluctuations can cause the wine’s cork to expand and contract, allowing air to flow inside the bottle, causing the wine to oxidize.

Another factor to consider, humidity levels, can also affect wine quality. The ideal humidity levels hover around 70%, while too low humidity can cause the cork to dry out and too high humidity can cause mold to form around the bottle’s label. 

This is where the benefits of a wine fridge come in, as they allow you to keep your wine at not only a constant temperature, but a consistent humidity level as well. Storing wine in the kitchen or even a nearby closet can drastically change with wine’s temperature and humidity levels with all of the cooking going on nearby. Plus, strong food odors can seep in through the wine’s cork, affecting its taste. Yuck!

Store wine horizontally — and keep it still until opening

While this may seem like a minor logistical detail, storing wine horizontally can actually prolong the life of your wine as it keeps your cork from damaging. When a wine bottle is lying on its side, its cork is able to remain moistened and will keep from drying out. A dried out cork can cause seepage of air into the bottle or a leakage of wine out of the bottle, as well as premature oxidation and aging. 

Once you lie your wine down, keep it there — with minimal movement. Many wine enthusiasts theorize that even the smallest of vibrations and movements can disrupt “the fragile string of chemical reactions that motivates wine to mature well” (Compact Appliance). In other words, even just rearranging your wine collection a few times before opening could potentially speed up chemical reactions and affect the wine’s fragile ecosystem. 

How long can our high-altitude wines age?

While our Byrd Vineyard wine is perfectly suitable to drink upon arrival at your doorstep, fine wine can be enhanced in taste and complexity as it ages through the years. Our wines have already aged appropriately 10 years in barrels, but a few more years of bottle aging can allow the wine to reveal even more complex aromas and flavors. Balanced wines like ours at Byrd Vineyard are able to withstand a few more years of bottle aging in order to truly shine. 

Deciding on how long to age your wine is completely subjective, as are the wine’s aromas, flavors, and many nuances to your palette. Experts recommend aging the wine no longer than 7-10 years —  if you can wait that long before giving in to temptation and giving our smooth, beautifully sophisticated wines a try. But trust us, you’ll want to break out your bottle of Byrd Vineyard wine the next time there’s something to celebrate — even if that celebration is just making it through the work week! 

Caring for the wine after it has been opened

After opening your bottle of Byrd Vineyard wine, how long will it last? On the off-chance you were unable to finish the bottle in one sitting along with a few friends, it is recommended that you store the wine properly overnight before finishing it off tomorrow. 

For best results, be sure to recork the wine promptly or seal tightly with a rubber wine stopper. Store away from light and heat and be sure to finish up the bottle within 3-5 days for optimal taste.

Enjoy with friends, family, and delicious food

When the day comes that you are ready to enjoy your bottle of Byrd Vineyard, we hope that you are celebrating beside plenty of friends, family, and delicious food. Our wine is best served alongside loved ones, happy memories, and perhaps a platter of cheese!

About our wine

Best Dessert Pairings

Just like how a hearty meal is remiss without a bold and smooth glass of red wine, the same goes for a satisfyingly sweet dessert to end your dinner. Most of us can agree that two of the best, most delectable parts of every meal are the wine and the dessert — in fact, the perfect wine and dessert pairing can be the most memorable and delicious part of any evening. Byrd Vineyard’s rich, low tannin wines make a delicious pairing that have the right amount of acidity to pair with fruit-based desserts, the perfect degree of intensity that they will not overpower a rich dessert, and a delectable amount of subtle sweetness that complements any sugary end to a meal. 

2010 Byrd Cabernet Sauvignon 

Cabernet Sauvignon is known for its big, bold flavor profile. With complex layers, silky tannins, and subtly sweet notes of berry and cocoa, this wine is the perfect complement for a rich dessert. With such a luscious wine, it is important to remember not to pair with too delicate a dessert as to not overpower it. This full-bodied wine pairs beautifully with either rich and fruity desserts or chocolatey confections that elevate and complement the deep flavor of the wine.


When pairing a rich Cabernet Sauvignon, create a dessert based around dark berries and fruits such as blackberries, blueberries, plums, and dark cherries. A blueberry cobbler or blackberry sorbet will delightfully complement the notes of dark fruits found in the Cabernet Sauvignon. Plus, the contrast in temperature between the wine and a chilled dessert would make an interesting and enjoyable pairing.

Another intriguing dessert pairing with Cabernet Sauvignon is anything with the delectable combination of dark chocolate and raspberry. The rich chocolate and subtly sweet raspberries create a match made in heaven on their own — but when paired with Cabernet Sauvignon, the dessert truly shines! Anything from chocolate cake with raspberry frosting to a silky chocolate raspberry mousse or even sinfully fudgy raspberry truffles would pair amazingly with our fruit-forward wine.


Sweet, silky chocolate pairs amazingly with the bold flavors of our luscious Cabernet Sauvignon. An intense chocolate souffle or creamy chocolate cake adorned with a heavenly mousse or fudgy ganache would certainly hold its own against full-bodied Cabernet. The classic combination of chocolate and creamy, buttery caramel would also make a delectable addition to any dessert menu, as it brings out the subtle aromas of vanilla in our red wine. A sweet and salty chocolate and salted caramel tart or gooey chocolate caramel bars would surely be luscious enough to stand up against a complex and layered red wine.

2010 Byrd Merlot 

A smooth wine with hints of red fruits and aromatics such as vanilla and cedar, our 2010 Byrd Merlot makes a delicious complement to any rich and succulent dessert. To bring out the wine’s flavors of red berries, a fruit tray filled with blackberries, red grapes, black cherries, and raspberries would be a deliciously sweet end to any meal. Fruit-based desserts such as pies, cobblers, or even chocolate-covered strawberries would also make an elegant course.

Of course, dessert wouldn’t be dessert without chocolate. Dark, rich chocolatey brownies and gooey chocolate cake beautifully complement the subtly sweet deep red wine. Since the wine has soft notes of herbs and spices, it would also pair well with a variety of chocolate-and-nut-based treats. A heavenly rich and decadent chocolate and hazelnut cheesecake, for example, would be luxuriously delicious.

A dessert that is unconventional yet amazing none-the-less, a cheese plate would make an elegant and memorable end to any meal. Fill your tray with a variety of cheeses including aged cheddar, smoky gouda, soft goat cheese, nutty Gruyere, and herbed brie — as well as some mixed nuts and fresh fruits. With so many delicious flavors going on, you won’t even miss your traditional dessert order.

There are no rules when deciding which desserts to pair with Byrd wine, so follow your heart! As a guide, red wines are typically paired with heavier, creamier, and darker desserts (so probably not a vanilla cake or white chocolate truffle), but make the meal your own and trust your instincts.

If you can’t decide between delicious dessert or a bold glass of wine to end a meal — why not opt for both? Our smooth, low tannin wines make a perfect pair with a number of decadent desserts to make a memorable and unique meal experience.

About our wine

COVID-19’s Impact On Our Senses

COVID-19, the respiratory disease caused by the coronavirus, can have a wide variety of symptoms. One of the more alarming to wine and food enthusiasts is the loss of taste and smell.

Symptoms of COVID-19

  • Fever or chills
  • Cough
  • Shortness of breath or difficulty breathing
  • Fatigue
  • Muscle or body aches
  • Headache
  • New loss of taste or smell
  • Sore throat
  • Congestion or runny nose
  • Nausea or vomiting
  • Diarrhea

Seek emergency medical care immediately if you experience:

  • Difficulty breathing
  • Chest pain or pressure that doesn’t go away
  • Blue lips, face, or fingernails 
  • Confusion
  • Trouble staying awake or difficulty waking up

Let’s take a closer look at the loss of smell and taste with COVID-19, how common it is, how long these symptoms may last, and what you can do to help regain your senses. 

How COVID-19 affects smell and taste

It’s still unclear exactly how a loss of smell and taste happens with COVID-19, but some theories are circulating.

SARS-CoV-2, the coronavirus that causes COVID-19, binds to a protein called ACE2 that’s found on the surface of potential host cells. ACE2 is abundant in cells found in your nose and mouth. Covid may invade the nerve cells associated with your senses of taste and smell. However, a recent study in the journal Science Advances has cast doubt on this theory.

Researchers failed to find ACE2 on nerve cells that detect scents. Instead, they found ACE2 on cells that surround and support these nerve cells. Infection of these surrounding cells could lead to levels of inflammation or damage that impact your ability to smell.

Less research has been done on how COVID-19 specifically affects taste. Because our sense of taste and sense of smell are closely linked, it is currently believed that people with COVID-19 likely experience loss of taste as a consequence of the loss of smell.

How many people are affected

About half of all COVID-19 patients will suffer from anosmia, the loss of smell. The guidance states that a new change or loss in sense of smell should prompt a period of self-isolation.

Nine out of 10 patients will show substantial improvement in their sense of smell within four weeks of the loss. However, many long-haul survivors report anosmia as an on-going issue. 

The “long-haulers” came to be from the patients themselves. But it does not begin to describe the confusion, anxiety, and distress that long-term COVID-19 patients endure.

Maggie Glass of Highlands Ranch, Colorado recalls when her sense of taste returned: “I remember the first time I tasted something that wasn’t bland – it was on October 1st, 2020. My friend ordered us ceviche and the flavor was so amazing I ate the entire bowl (and I’m not really a raw-fish fan). It was so good, I ordered a second bowl! I got sick on March 25, so you can imagine how amazing it was to have gone 7 months and then being able to taste something!”

For Maggie though, the battle is not over. Even though she has regained her sense of smell, she still runs a fever every single day. For her, a “good day” is a fever that stays under 101 degrees. 

Long-haulers like Maggie don’t have answers on when their symptoms might stop. Doctors don’t always know how to help them, and there is no adequate testing. The phenomenon of long-haulers is so new that science is only now beginning to grasp it. Experts have only now started to look at the issues surrounding long-haulers, and much of what they know is still only anecdotal.

Research shows that up to 10% of all COVID-19 patients are long-haulers.

Other causes of loss of smell

In addition to COVID-19, many other things can cause you to lose your sense of smell or taste. These include:

  • Smoking
  • Upper respiratory infections, such as colds, the flu, or sinus infections
  • Allergies
  • Nasal polyps
  • Head injury
  • Neurological conditions, including Parkinson’s disease, multiple sclerosis, and Alzheimer’s disease
  • Medications, such as some types of blood pressure medications, antibiotics, or antihistamines
  • Hormonal changes due to conditions like hypothyroidism or Cushing’s syndrome
  • Surgeries impacting the mouth, nose, or throat, such as sinus surgery or removal of wisdom teeth
  • Radiation treatment for cancers in the head or neck
  • Tumors in or around the head and neck
  • Exposure to some types of chemicals or solvents

Treating loss of smell 

There is hope for people suffering from this particular complication. People who lose their sense of smell may be helped by smell training, which involves people sniffing scents to spark the sense. 

Researchers have examined other therapies — including vitamin A, omega-3 supplements, antibiotics, and various steroid treatments — with mixed results

A 2009 study on the effects of smell training used the four main groups of smells (phenyl ethyl alcohol, eucalyptol, citronella, and eugenol) by having patients sniff a rose, lemon, eucalyptus, and clove scent twice daily. 

AbScent, an organization dedicated to smell training, recommends people do this twice a day for four months. You can use products you have at home, or order a kit. Smell has a strong relationship with memory so pondering how lemons smell while imagining their scent bolsters the process.


While people feel distressed that they can’t smell or only smell and taste something foul or metallic, there is hope. The experts believe people can recover their smell, it just might take time and smell training can help to get you back on track quicker. And when they do return, treat yourself to a nice steak and an extra helping of wine.

About our wine

The Best Wines for the Keto Diet

What is the keto diet?

The ketogenic diet, or keto for short, is a meal planning system made up of three main components: eating foods that are high in fat, adequate in protein, and low in carbohydrates. 

The diet, made popular in the 1920s and 30s, was first used as a therapy for epilepsy in children. Russel Wilder from the Mayo Clinic was the first to use the term “ketogenic diet”. 

Ketosis [ ki-toh-sis ] noun 

  1. a metabolic state characterized by elevated levels of ketone bodies in the blood or urine

Ketosis forces the body to burn fats rather than carbs. As your entire body switches its fuel supply to run mostly on fat, you burn more. When insulin levels drop very low, fat burning can increase dramatically. This helps you burn fat, feel less hungry, and maintain muscle.

There have been several studies on the positive health effects that the keto diet can have, including weight loss, lower cholesterol levels, and decreased risk of cardiovascular issues in women. 

 In general, it can promote good health, and it might also offer some protection against many diseases including diabetes, cancer, epilepsy, and Alzheimer’s disease.  Always be sure to consult your doctor before starting a new diet. 

Entering ketosis

Ketosis usually kicks in about 3-4 days after eating fewer than 50 grams of carbs a day, although many diet plans are built around staying under 20 grams.

Tips for staying on track include: 

Food recommendations for the Keto diet

No one wants to give up delicious foods for the sake of a diet. So what foods can help you achieve ketosis with sacrificing flavor? The good news is a lot.  

Try these options:

  • Meat: red meat, steak, ham, sausage, bacon, chicken, turkey, jerk, wild game, and veal
  • Fatty fish: salmon, trout, tuna, mackerel, and seafood
  • Eggs: pastured or omega-3 whole eggs
  • Cheese: unprocessed cheeses like cheddar, goat, cream, blue, or mozzarella
  • Nuts and seeds: almonds, walnuts, flaxseeds, pumpkin seeds, and chia seeds
  • Healthy oils: extra virgin olive oil, coconut oil, and avocado oil
  • Low carb veggies: green veggies, tomatoes, onions, peppers, etc.
  • Condiments: salt, pepper, herbs, and spices

For even more delicious suggestions, check out: 44 Healthy Low-Carb Foods That Taste Incredible.

But what about wine? 

Wine is naturally low-carb and can be enjoyed in moderation on the keto diet. But not all wines are equal when it comes to keto. Look for one that’s low in sugar and carbs; usually, that means one that is dryer rather than sweet. Sweet wines include Moscato, Port, and other dessert wines.

Avoid wines with higher alcohol levels like Shiraz, Pinotage, and Zinfandel. Look for wines that are low in sugar with an alcohol content that isn’t too high. Some of our favorites include:

2012 Byrd Vineyard Reserve Cabernet Sauvignon

This unique wine is a Double Gold Medal winner for a reason! With beautifully integrated aromas of cassis and dark chocolate lifting from the glass, just one smooth and silky sip will have you coming back for more. Bold flavors of racy black cherry, fresh-from-the-oven wild blackberry pie, and sweet French oak combined with silky yet powerful tannins make for a one-of-a-kind wine you’ve never experienced before.

  • Grapes
    • Mendocino Estate Grown
    • 100% Cabernet Sauvignon
  • Pairs with:
    • Beef, lamb, wild game, and poultry

2012 Byrd Vineyard Cabernet Sauvignon

Fruity aromas open slowly in perfect sync with a fine meal and riveting conversation. Layers of red and black currants reveal flavors of warm spice and sweet vanilla. This bold, full-bodied wine leaves you with a lingering, lengthy finish.

  • Grapes
    • Mendocino Estate Grown
    • 95.5% Cabernet Sauvignon; 4.5% Merlot
  • Pair with:
    • Beef, lamb, wild game, and poultry

2012 Byrd Vineyard Red Wine

Hues of blue and purple going into red are reflected in the soil and the fruit. The last light of the day prismatically expands into layers of color and fruit, which are revealed in this wine, moving from aroma to finish uninterrupted

  • Grapes
    • Mendocino Estate Grown 
    • 82.2% Cabernet Sauvignon
    • 5.5% Cabernet Franc; 12.3% Merlot
  • Pair with: 
    • Beef, wild game, and stinky cheeses

2010 Byrd Vineyard Cabernet Sauvignon

The subtly sweet aromas of berry and cocoa will swirl in the glass before you take a sip. Layered with notes of baking spices, black fruits, and graphite, this large-boned and intensely succulent wine taunts your palate with sinful flavors of blackberry, vanilla, and dark chocolate. It will leave you with a smooth, long finish.

  • Grapes
    • 97% Cabernet Sauvignon, 3% Malbec
    • Aged in 50% new and 50% 1-year old French Oak
  • Pair with:
    • Beef, lamb, wild game, and poultry

Keep in mind

You will get intoxicated quicker when you are following the keto diet. This is because you are not eating as many carbohydrates. Carbs reduce the effects of alcohol. It takes about half of the amount of alcohol to experience the same effects you would feel if you were eating carbs.

Keto is wine friendly – just follow these tips

Wine on the keto diet is fine for most people when consumed in moderation. Look for varieties that are dry rather than sweet. Sugar levels are not usually disclosed on the bottle, but can sometimes be found online. Remember to drink a glass of water in between drinks, and don’t overindulge. Now, sit back and enjoy your wine.

About our wine

What Makes California Unique for Winemaking?

When imagining vineyards, the rolling valleys, sloping mountains, and stunning coastline of California are sure to come to mind. After all, a whopping 90% of all American-grown wine originates from California wineries. So what makes the Golden State such a special place for winemaking? 

A history of winemaking

California’s sloping hills and lush valleys have been home to vineyards for centuries. Beginning as far back as the 1700’s, vines were planted in California’s unique terrain. In the 18th century, these grapes were planted by Missionaries and grown primarily for communion wine.  It was not until the late 1800’s that the commercial wine industry began as the Gold Rush brought an influx of settlers to California. Demand for wine soared, and wineries started popping up throughout the state. 

Today, there are over 4,000 wineries in California alone that produce over 17 million gallons of wine each year. This wine is exported all over the world to at least 142 countries. So what makes California wine special enough to be so popular all over the globe?

Diverse terrain

Sprawling from the Mayacamas Mountains all the way to the Pacific Ocean, California’s wine country is home to a wide range of terrain including rocky coasts, steep mountains, green valleys, and flat benchlands. Most notably, the rich soil of the valleys and the sunny slopes of the mountains help the Golden State achieve its delicious, high-quality wine that is appreciated all over the world.

Mountain ranges

With peaks as high as 4,700 feet above the valley floor, the Mayacamas Mountains are home to unique high altitude wines and vineyards. Due to the strong direct sunlight and greater temperature fluctuations that increase as altitudes rise, mountain-grown wine tends to be bolder in flavor, deeper in color, and higher in acidity. This special combination of more sun and lower temperatures results in elegant, well-balanced wines that are unlike any other in California.


The sunny climate and rich soil of Napa Valley are the perfect conditions for growing grapes. The warm days and short rainy season leads to grapes that are strong in flavor and high in sugar which are made into sweet and fruit-forward wine. With uniquely perfect terroir like that in Napa Valley, it is no wonder why California is known for its wines!

A range of climates

It’s common to imagine a warm, sunny beach when imagining California, but the region has a more diverse climate than you might expect. Cool ocean breeze, foggy mountain air, and sun-soaked valleys differ greatly in terms of sunlight, temperature, and rainfall. Throughout the state, these climate differences allow for a variety of grapes to flourish. 

Cool mountain air

A distinct benefit of high-altitude vineyards is their cool mountain freshness. With crisp mountain air, rocky soil, bright sunlight, and chilly breezes come an intensity in wine color, flavor, and tannins that simply cannot be found anywhere else but the high elevation of mountainside vineyards! 

In addition to the flavorful wines grown on the mountainside having lower alcohol content and higher acidity levels, high elevation wines are also known for their complexities that result from the fluctuating climate. High altitudes mean a longer growing season since the grapes are exposed to more sunlight than they would be on the valley floor, resulting in bolder flavors and fuller-bodied wines as a result of the grapes having more time to ripen on the vine. 

Warm valley sun

Warm summers, mild winters, and short rainy seasons are the perfect combination for long grape-growing seasons. The grapes are able to fully develop bold and rich flavors — resulting in flavorful and smooth wine that is world-renowned!

Many types of soil

Along with a variety of climates, California is home to quite a diverse range of soil. From the well-draining, volcanic soil of the mountains to the fertile soil of the valleys, Napa alone is home to over 100 varieties of soil. This is about half of the soil types on Earth — and even more than all of France! 

The volcanic ferrous content found in the Mayacamas Mountains is incredibly fertile for growing grapes — plus, it creates a distinct flavor in the wine. In the hillsides and mountain slopes, you’ll also find sandstone and clay, which help produce more complex and fresh wines that can withstand the cooler climate at high altitudes.

Huge grape variety

The Golden State produces over 100 different types of grapes with the most popular being Chardonnay, Cabernet Sauvignon, Merlot, and White Zinfandel. In fact, there are almost 100,000 acres of Chardonnay planted across the state, almost 95,000 acres of Cabernet Sauvignon, and over 38,000 acres of Merlot

In addition to native grapes, California is now home to grapes indigenous to other parts of the world including Portugal and Spain. However, Cabernet Sauvignon continues to be the most highly sought-after wine produced in the state year after year.

With such a huge variety, wine lovers are sure to find a wine that they love in California. Whether searching for something sweet and fruit-forward or a wine that is dry and rich, the hills and valleys of California will have what you crave.

Opportunity to follow your passions

Many dream of leaving behind the rat race and buying a vineyard to pursue a career in winemaking. It’s not surprising when those passions lead them to California, like it did Bruce. Universities including Sonoma State and University of California-Davis offer education programs concentrating on the wine industry, while vineyards offer unique opportunities for hands-on learning.  Bruce would not have been able to make award-winning wine without the insights and collaborations with other family-run vineyards. You can taste the passion and commitment to quality in every drop.

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