YOU SAMPLED an Al Fresco red from

Domaine d’Escausses Gaillac Rouge

A deep violet color with aromas of dark red fruits, cedarwood, white pepper and black plum. The finish lingers with spicy notes, red fruits and marjoram. Made from a blend of indigenous grape Duras and Fer, the local name for Cabernet Franc!

 

PERFECT WITH

Spicy BBQ, griddled cheeseburgers, by itself with a slight chill

YOU SAMPLED a Medium red from

Domaine Dumas Brouilly

An intense red fruit core of sweet Rainier cherry, spiced wildberry bramble, ripe strawberry and super silky-soft tannins.

 

PERFECT WITH

Andouille sausage, Bolognese pizza, charcuterie, chicken tagine

YOU SAMPLED a Medium red from

Graveirette Châteauneuf du Pape

The most famous wine of the Rhone Valley, touting a fruit bowl of flavors like raspberry, blackberry jam and rich dark fruits. Hints of exotic and expensive spices and herbs back up the fruit, along with prototypical garrigue scents you expect of quality French wines.

 

PERFECT WITH

Lamb shanks, triple cream cheeses, lobster pasta, sushi

YOU SAMPLED a Medium red from

Baldovino Cabernet

Cabernet that's ready to drink now (yes, please!). Seductive aromas of cherries, blueberries and rhubarb enrobed in warm scents of dark chocolate, juniper and tobacco. All of those silky scents translate to palate, bringing along with them smooth tannins that further up the sexiness of the wine inside. Whew.

 

PERFECT WITH

Red meats, mature cheeses, leather handcuffs

YOU SAMPLED a Medium red from

Costa Catterina ‘Nebbia’

A younger and brighter expression of Nebbiolo than you’ll find with the Barolo. Still aged in large oak casks, though only for 24 months, the wine displays tart raspberry and fresh snipped flower scents on the nose. Notes of bright red fruits, cherries soaked in alcohol and licorice, and a touch of forest floor bramble to finish.

 

PERFECT WITH

Seasoned cheeses, spicy Asian cuisine, Grandpa’s venison steaks, beef jerky

YOU SAMPLED a Bold red from

Costa Catterina ‘Olo’ Barolo

The most well-known Nebbiolo region, and for good reasons. Released 4 full years after harvest, 3 of those spent in oak, Barolo is a powerhouse of rich rose and anise aromas and mouth-drying tannins. The paradox is that all of this is contained within a seemingly light wine; coffee, vanilla, red cherry, potpourri, allspice, truffles, tar, licorice and primordial Earth are all here. Oh, and tons and tons of enjoyable fruit on top of those gripping, addictive tannins. The King Of Italy!

 

PERFECT WITH

Braised short ribs, pot roast, wagyu carpaccio, anything that involves truffles, all white outfits

YOU SAMPLED a Medium red from

Domaine Meix Guillaume Rully ‘Chaponniére’

A big, rich Burgundy from one of our favorite female winemakers. Cherry and strawberry jam notes with a strong whisper of Dr. Pepper and Cola flavors - almost cherry cola or fig like. These complex flavors combine into a light and airy finish. 

 

PERFECT WITH

Duck breast, Brie, Chicken tikka, sesame seared tuna

YOU SAMPLED a Bold red from

La Lande Cavagnac

Big, dry and pruney in the best way - the darker side of Malbec. Concentrated vinous flavors and ripeness dominate, but the wine is far from cloying or intrusive. Blackberry and currant are the main fruit culprits throughout, with noticeable integrated oak also along for the ride.

 

PERFECT WITH

Venison steaks, Boar sausage, Coq au Vin, Cassoulet

YOU SAMPLED an Al fresco red from

Alex Tempranillo Joven

Violet-cherry colored and cherry-violet scented with flavors of plum, sweet tomato(!), forest berry and warm spice. A bright, young red wine made for sunshine - enjoy chilled for a real treat.

 

PERFECT WITH

Caprese pizza + salad, ham charcuterie, Mexican food