Horseshoe Bend Vineyard and Winery currently offers nine different wines from seven different varietals: Chardonnay, Cabernet Sauvignon, Cabernet Franc, Riesling, Chambourcin, and Norton.  The Chambourcin and Riesling are from Windchime Vineyards grapes in Nelson county, and the Norton is from King Vineyards in Washington County and Flippin Creek Vineyards in Hardin County.  We have two dessert wines: Horseshoe Bend Cardinal, made from the Norton grape; and Horseshoe Bend Goldenrod, made from our Vidal Blanc.

The wines that we have developed are heavily influenced by European styles.  All of the styles are dry and meant to be paired with food.  Traditionally lighter wines are to be paired with lighter foods, fruits, and cheeses.  Darker, and/or heavier wines, go with heavier foods and darker meats.  In the recipe section of the web site, we have tweaked and changed some recipes so you can now enjoy all flavors of wine with the foods you like best. Below are descriptions of each varietal that Horseshoe Bend carries along with the flavors that you can expect to enjoy out of each. The purpose of this is to let you, the consumer, use your imagination to create new and exciting dishes for yourself, your friends, family, and guests.  Just to reiterate, have fun, be creative.

JESTER’S SCEPTRE CABERNET SAUVIGNON: Pure Cabernet Sauvignon. It is a subtle light to medium bodied cabernet.  Try the pure taste of Cabernet Sauvignon with the beef and lamb. It is quite different from the CABERNET blend described below but try both and see which is your favorite.

THE BLACK KINGS RESERVE Cabernet Sauvignon.  The first wine we felt deserving of the designation “Reserve.”  75% Cabernet Sauvignon with 15% Merlot and 10% Cabernet Franc.  Available only at the Tasting Room. A very sophisticated wine that explodes with flavor in your mouth.

BLACK JESTER CABERNET SAUVIGNON/CABERNET FRANC:  A Cabernet Sauvignon and Cabernet Franc blend and is considered a light to medium bodied wine. You can taste hints of walnut, raspberry, blackberry, and currant, anise, cherry, and cumin. It also carries an earthy tone with a nice hint of tobacco.  By ‘earthy tone’, do not think dirt, but there is a rich and sweet taste coming from the soil which is heavily laden with limestone and at one time, many, many years ago, harbored crops of tobacco.

When cooking with Horseshoe Bend Cabernet some spices and dishes that compliment the wine are:  Black and red pepper (crushed or not), cumin, cayenne, paprika, think of red and bolder spices but not necessarily “hot”. Also remind yourself not to overdo the spices and herbs for fear of wearing your palette out. Red sauces in pasta dishes, lamb, and red meat work very well with Cabernet, as do heavy fishes such as shark or a nice spiced tuna. Even salmon if smoked or grilled is okay as well as the smoked flavor contributes to a robust wine like Cabernet.  Sushi with a small amount of wasabi and/or soy is enjoyable.

CHARDONNAY:  Fermented on oak but not aged in oak, the chardonnay exhibits crisp apple and honey flavors, with a hint of mango and pineapple. A little bit of walnut and some smaller amounts of the earth tones found in the Cabernet are also in our Chardonnay.

Some seasonings and dishes that compliment Horseshoe Bend Chardonnay are:  turmeric, cloves, basil, dill, thyme, rosemary, tarragon, and star anise with white sauces (heavy or light), pasta, and chicken.  The best fishes to use are: Halibut, Swordfish, Mahi Mahi, and Tuna.  Pork is a good dish as well.  With Horseshoe Bend Chardonnay try upping the spice a little bit with the use of white wine. Add a little zest with touches of Chinese Five Spice, cayenne, and pepper.  Just remember when dealing with this white wine to use these spices sparingly and as an added attribute to the seasonings that you will already use.

ROSE OF CABERNET FRANC:  This is actually a red grape, Cabernet Franc, that we treat like a white grape.  At first glance it looks like a White Zinfandel; it is not. The grape juice is allowed to sit on the skins for about a day to retain the pinkish/orange color that this wine exhibits, but color is the only thing this wine has in common with a White Zinfandel. It is a perfect summer drink that exhibits citrus and berry flavors and goes extremely well with fruit plates and light cheeses.  You get the flavor of a red that finishes like a white.

When cooking with the Rose of Cabernet it is recommended to go on the lighter side of seasonings and dishes. A country ham or a light garlic chicken work well. Melon and strawberries and light cheeses like  cheddar, munster, lumbard.  Salads work well, especially those with vinaigrettes.  If you are feeling adventurous try a rare filet seasoned with sea salt and fresh ground pepper only.   

KARNIVAL RIESLING: A semi dry Reisling that refreshes and lifts you up. Definitely a warm weather wine.

GOLDEN SUN:  (or the Happy Accident):  When fiddling with wines sometimes you get the right flavor by happenstance.  A Vidal and Riesling blend that has an extraordinary amount of flavors: Pineapple, green apple, mango, passion fruit, are just some of the characteristics that are contained in this wine. With a semi-sweet taste but dry finish, this wine will please the masses.

RED JESTER CHAMBOURCIN:  A French Hybrid with malbec tendencies. Spicy and full with earth, berry, and oak tones.

NORTON:  A full-bodied red wine from a native American grape.  Characteristics:  Almond, walnut, cherry, chocolate, red and black currant, blackberry with hints of spice and salt.  Food choices: Stronger fishes (try shark), beef, Cajun or Thai would be great.

Horseshoe Bend Dessert Series:  Two wines that are aimed at adding to the sweet side of food.

CARDINAL:  Exhibiting the luscious dessert flavors of chocolate and cherry and is absolutely delicious.  Similar to a Port but without the brandy fortified kick on the backside. This is a sweet Norton wine that goes well with chocolate, cake, mousse, and the heavier dessert food chain.

GOLDENROD: Pineapple and tropical fruit are abundant in this one. Try using it as a sauce or accompanying juice to desserts. This is a sweet Vidal Blanc wine that goes well with tarts, fruit puddings, lighter pies and the lighter side of the dessert food chain.