Nero d’Avola, the dark, chewy, Syrah-esque grape of Sicily is lightened by the floral grace of Frappato in this blend from Sicily’s only DOCG. Organically grown, this may be the ultimate mid-week pizza wine.
Speaking of Syrah (and I will, at length, if you don’t stop me), this peppery, funky northern Rhone example is textbook. The Combier’s were one of the first families in the region to convert to organics. Perfect for braised lamb (dutch oven sold separately).
Rich, savory, and slightly fizzy, Freisa defies expectations. Flavors of blackberry, red currant, and hints of tar make this a fantastic pairing for a charcuterie and cheese board because just because it has cooled down doesn’t mean you always want to have the oven going.
100% Petit Verdot? From the Languedoc? Yes, and a delicious one at that. The sun in the south of France is perfect for ripening the notoriously late-to-harvest Petit Verdot. This one has red and blue fruit with pretty florality and a licorice root core that makes me think of pork with grill marks.
The spicy red blends of the Languedoc are great with braises, stews, and frosted windows. This is 50% Grenache, 30% Syrah, and 20% Cinsault, organically grown, and fermented/aged in concrete tanks, reserving a purity that new oak would simply cover. Thyme roasted squash (and maybe a pigeon. People eat pigeons, right?) would bring the wild herb garrigue of Provence right to your kitchen.
Cabernet Franc always makes me think of fall. It often smells like dried, fallen leaves and warming spices. This blend of 70% Cabernet Franc and 30% Merlot was aged in amphora and older barrels. Roast a chicken. A whole one. Trust me. You need bones for gravy, and it’s fall.
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