Tastes like

Low in tannins but high in flavor, Cinsault is perfect for fans of Pinot Noir. Refreshing raspberry and tart cherry flavors are surrounded by hints of violet and delicate black tea.

Perfect with

Escargot, smoked salmon, Thai curry.

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In France, Cinsault is synonymous with snails cooked in garlic and herb butter - escargot! The two are as classic a pairing as peanut butter and jelly and are often served together - no questions asked.

Tastes like

Big and grippy but balanced with lots of dark fruit and pie-filling berry flavors. Figs, black plum and blackberry preserves on the nose ramp up into raspberry jam, clove and baking spice on the firm palate.

Perfect with

Cheese plate, spicy pizza, first BBQ of the season.

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Thanks to the rocky soil of Jumilla these vines are planted “Pie Franco” - free footed or free standing, not on any rootstock. This is thought to be the most pure connection of the vine to the earth!

Tastes like

Finger-staining fresh blackberry and blueberry flavors dominate this wild, organic Spanish red. Sweet coffee notes, garden herbs and cranberry smoothie all make an appearance as well.

Perfect with

Paella, grilled salmon, French Onion dip.

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Though still relatively unknown in the US, Bobal is the 2nd most planted red grape in Spain! These particular vines are 30-70 years old, so consider them way ahead of the curve and pretty much trendsetters!

Tastes like

Dark forest berries accented by sweet pipe tobacco and subtle peony flower hints. Barrel aging adds a sprinkle of vanilla and toast to the brambly flavors.

Perfect with

Crusty bread with balsamic, steak, aged cheeses.

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With each vintage, Pierre Andre selects his favorite batch of wine to barrel age like the fancy Pinot Noirs of Burgundy. This Alchimie wine shows that Gamay can be just as serious as Pinot - when it wants to be.

Tastes like

Ruby red with violet reflections and notes of boysenberry and sweet oregano on the nose. The palate is full and rich yet held up by a bright acidity - like a dark cherry that still retains a touch of sour.

Perfect with

Black bean burgers, baked mac n cheese, beef tacos.

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In order to allow the complex flavors time to mellow and soften, this wine is aged for 36 months in stainless steel and an additional 6 months in bottle before it’s released for drinking. Talk about patience!

Tastes like

This full-bodied and fresh white has aromas of mountain herbs and white flowers. A juicy palate of white fruits, peaches and a hint of sweet almond nuttiness.

Perfect with

Oysters, crudite with dips, sashimi with spicy wasabi.

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Montonega is a pink-skinned clone of Parellada, one of the three traditional grapes, along with Macabeo and Xarel-lo, used in the making of Spanish sparkler Cava!

Tastes like

Bracing minerality with salty grapefruit and quince flavors out the gate. The tart citrus and melon flavors are framed by subtle notes of beeswax and the delightful scent of spring water drying on a hot rock.

Perfect with

Seafood boils, goat cheese crostini, crudos.

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Vouvray, located in the limestone hills of the Loire Valley, is one of the rare wine regions of the world that is permitted to (and excels at) making still wines, sparkling wines and sweet wines of fame.

Tastes like

Fermented in oak barrels for extra texture and flavor, this Italian white is like an exotic fruit salad of pineapple, mango and papaya sprinkled with lime zest nestled in a grapefruit surrounded with little white flowers.

Perfect with

Lemon pepper wings, Caprese salad, scallops in herb butter.

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Puglia, the “heel of the boot” of Italy if you will, is best known by locals for its whitewashed beaches and crystal clear waters. If you’re thinking “beach wine,” you’re spot on.

Tastes like

Notes of wild strawberry and smashed mulberry with little hints of almond and blood orange. A slight saline finish keeps the wine light on its feet and super easy to drink.

Perfect with

Spaghetti and vegan meatballs, brick-oven pizza, cheese snacks.

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Placido Volpone is one of the first wineries to certify the supply chain of its wine via Blockchain technology, including the number of “kilometers” traveled from the field to the shelves of the store.