YOU SAMPLED an Al Fresco red from

Terres d’Alice Beaujolais

Named after Pierre Andre’s Great Aunt Alice, this beaujolais village is just like the late Matriarch - fun, flirty, easy going and appreciated by everyone. Fruity on the nose and palate, this gamay has a touch more weight thanks to some fruit sourcing from cru Brouilly. The nose is all creamed berries and bramble that translates to flavors of baked cherry pie, super ripe strawberries, sweet herb tea and enough spice and grip to let you know it’s French. Pro Tip: put a slight chill on this one before drinking.

PERFECT WITH

White meat turkey, Shakshuka, fish, walks around the neighborhood to get a break from family

YOU SAMPLED a Medium red from

Domaine Brazilier “Rochambeau”

A fun and unique wine made from grapes left to mature a touch longer on the vine, concentrating the fruit flavors to pie-filling like richness. However, the wine is then vinified dry - not sweet! - and aged in a combination of stainless steel and oak to maintain all of the mature fruit characteristics. Just enough velvety smooth tannins surround the core of ripe blackcurrant jam, raspberry pastry-filling and just a touch of floral-scented wood.

PERFECT WITH

Baked beans, strong cheeses, Cassoulet, Brie en Croûte

YOU SAMPLED a Bold red from

Tenuta Morinello La Pieve Chianti

In order to preserve the quality of the fruit picked, this Sangiovese based wine is vinified in concrete and aged in oak for a little over six months. The result is an intense ruby colored Chianti drinking with prominent dusty cherry and fresh blackberry fruit with underlying hints of brambly forest floor and a clean, clear finish.

PERFECT WITH

Tomato Sauce - pasta or pizza, Asiago crisps, sliced Prosciutto

YOU SAMPLED a Medium red from

Château Bardins Pessac-Leognan

A very attractive vintage for wines from Graves, 2014 produced wines with Big fruit and firm tannins. Big black plum and cassis with baked raspberry, blackberry sorbet and a clean, precise finish with just enough grip. Also, currently the only certified Organic winery in Pessac-Leognan.

PERFECT WITH

Prime rib, cold cuts, strong cheeses, braised lamb

YOU SAMPLED a Bold red from

Domaine Capmartin Cuvée du Couvent

Dense tannins, powerful black fruits and very fine acidity. Almost black in color, the wine is graceful amongst its power. Aged for over 20 months, including 12 in barrels, the wine is ready to be enjoyed as soon as the winery releases it, with an additional few years of aging potential for those with patience. Notes of roasted nuts, toast and coffee mingle with candied black fruits and a seemingly melted oak flavor. Yum.

PERFECT WITH

Roquefort cheese, Foie gras torchon, sausages, mushroom toast

YOU SAMPLED a Medium red from

Château du Donjon Merlot

The more voluptuous side of Merlot, aged in oak. Big, bold fruit and almost no tannins! The super juicy fruit flavors scream finger-staining violet colors: blackberries, blueberries and currants. Time in wood adds a baking spice note to the fruit onslaught, intermingling into an almost “sweet berry pie wine,” without the sugar sweetness.

PERFECT WITH

Terrine à Pied de Cochon, Chicken liver mousse, BBQ ribs, Asado

YOU SAMPLED a Medium red from

Estola 12 Meses Tempranillo

One year in oak yields an elegant aroma of vanilla amongst a bushel of red fruits. A paradox of a wine in that you can drink it with ease lest you get caught up in the myriad of scents and flavors!

PERFECT WITH

manchego cheese, simple pastas, crusty bread and olive oil

YOU SAMPLED a Medium red from

Château Palais Corbières Rouge

A garrigue laced red blend from the South of France. Fresh cherries, blackberries and a whiff of cocoa powder on the nose translate to a juicy, quaffable red with depth and grace and just a faint liquorice note.

PERFECT WITH

Yakitori, grilled vegetables, burger + fries

YOU SAMPLED a Bold red from

Giovanni Abrigo Barolo Ravera 2013

Dominated by brambly underbrush, wet leather, tart cherry and a touch of rose hip tea. 2013 was cool with a late harvest date, resulting in silky wines with striking aromatics.

PERFECT WITH

Umami-laden pot roast, mushroom risotto, sliced proscuitto.