beef

Biltmore® House Red

Sweet and easy to drink, this jammy blend is fruit forward and features intense blackberry and vanilla aromas.

Pairs well with: pasta with red sauce, mushroom dishes, beef, pizza

Biltmore® Pinot Noir

This soft, velvety wine displays full-bodied flavors of wild cherry, strawberry, and vanilla. Watch a wine tasting video with Biltmore winemaker, Sharon Fenchak.

Pairs well with: squash dishes, chicken, salmon, tuna, beef

Biltmore® Cardinal’s Crest® Red Wine

Named for a ceremonial wall hanging in Biltmore's collection, this distinctive blend is soft and easy-to-drink.

Pairs well with: beef, pizza, lasagna

Biltmore® Sangiovese

If you like Chianti, you'll love the rich fruit flavors with hints of oak, berries, and chocolate that characterize this well-rounded wine. 

Pairs well with: pasta with red sauce, mushroom dishes, sausage, beef, veal

Biltmore® Century Red Wine

This medium-body, fruity blend containing Sangiovese and Merlot features aromas of red currant and strawberry.  Watch a wine tasting video with Biltmore winemaker, Sharon Fenchak.

Pairs well with: chocolate cake, ribs, duck, beef

Biltmore® Limited Release Merlot

Velvet smoothness characterizes this well-structured Merlot specially crafted by Biltmore’s winemakers.

Pairs well with: squash dishes, chicken, beef, eggplant parmesan, veal

Biltmore® Syrah

Robust plum flavors sparked by pepper and spice add interest to this rich wine with firm tannins.

Pairs well with: blue/gorgonzola cheese, beef

Biltmore® Limited Release Malbec

This distinctive varietal is rich and fruit forward with intense aromas of spice, blueberry and plum.  

Pairs well with: chicken, beef, spicy cuisine

Biltmore® Zinfandel

Nicely balanced with aromas of nutmeg, caramel, and pepper, this wine satisfies with a good mouth-feel and a pleasant aftertaste.

Pairs well with: rabbit, tuna, blue/gorgonzola cheese, beef, dark chocolate

Biltmore® Reserve Passport - 2010 Sonoma County

Biltmore founder George Vanderbilt toured the world, sharing his favorite discoveries with family and friends. His travels inspire our Passport wine: a medium to full-bodied blend of 34% Cabernet Sauvignon, 33% Cabernet Franc and 33% Merlot. Enjoy its round tannins, lingering finish, and flavors of plum, blackberry, black currant, and delicate spices.  Watch a wine tasting video with Biltmore winemaker, Sharon Fenchak.

Pairs well with: sausage, duck, venison, beef, smoked cheeses

Biltmore® Cabernet Sauvignon

This medium-bodied wine is smooth and fruity with a mild oak finish and moderate tannins. Watch a wine tasting video with Biltmore winemaker, Sharon Fenchak.

Pairs well with: chocolate cake, cheddar cheese, squash dishes, lamb, beef, smoked cheeses, gouda cheese

Biltmore® Cabernet Franc

Fruity with lingering tannins, this medium-bodied tastes of vanilla, blackberry, and spice.

Pairs well with: duck, rabbit, beef, spicy cuisine, smoked cheeses, gouda cheese

Biltmore® Reserve Cabernet Sauvignon- 2010 Dry Creek Valley

Selected from vineyards in the Dry Creek Valley respected for their red wines, our Cabernet Sauvignon is full-bodied with hints of black currant, plum, and vanilla, that pair with balanced tannins and acidity for a richly rewarding wine.

Pairs well with: chicken, lamb, beef, eggplant parmesan

Antler Hill® Cabernet Sauvignon – 2008 Napa Valley

This full-bodied and well-balanced Cabernet Sauvignon offers aromas of raspberry, smoke, and leather.  Lengthy barrel aging has created a velvety beginning followed by a pleasant lingering finish.

Pairs well with: pork, venison, beef, eggplant parmesan

Biltmore® Limited Release Tempranillo

Full-bodied and powerful, this native Spanish varietal presents an elegant tannic structure with complex aromas of wild cherry, smoke, leather and caramel.

Pairs well with: gruyere cheese, lamb, beef

Biltmore® Reserve Cabernet Sauvignon - 2011 North Carolina

Crafted from North Carolina's finest, this Cabernet Sauvignon is full-bodied with aromas of blackberry and plum.  Forward tannins are marked by flavors of raspberry, dried herbs, and lingering oak.

Pairs well with: pork, turkey, lamb, comté cheese, beef