Entice Cuvée

The inspiration for Entice Cuvée came to Bill mid-flight, scribbled on the back of a napkin somewhere above the Nevada desert. While traveling from Chicago to San Francisco, he reflected on a dinner he had just enjoyed—a pepper-crusted steak paired, at first, with a Cabernet Sauvignon. The bold wine only amplified the pepper, overpowering the steak’s flavor rather than complementing it.

Sensing the mismatch, Bill had the sommelier swap the Cabernet for a Malbec. Instantly, the pepper softened, and the dish’s richness came back into balance. That moment sparked a realization: the right blend—anchored by Cabernet Sauvignon and Malbec, supported by precise proportions of the other three Bordeaux varietals—could create a wine with the structure to stand up to spice, yet the elegance to elevate the dish.

And so, at 30,000 feet, Entice was born.

Entice Cuvée was crafted to handle the bold flavors that overwhelm most red wines—dishes like peppered salami, Steak au Poivre, or lemon-peppered chicken. Where Merlot or Cabernet alone may fall short, Entice offers the complexity, depth, and harmony to manage heat and spice while enhancing the flavors on the plate.

Entice ~ to attract by arousing desire, because once you realize its power it will entice you to add pepper to foods.

Cuvée ~ used to indicate a blended wine of exceptional quality. It is a derivative of the word “Cuverie” which is the French term for the building housing the fermentation vats of a winery.