Chianti Classico, Checchi, Italy – What could be better than Chianti and great Italian cuisine?
Colosi Rosso, Italy – This underdog delivers. Rich ripe flavors abound. Try it once and you’ll become a fan for life.
Mojo, Cantina Ripani, Italy – High in the mountains overlooking the Adriatic resides this longhaired cousin of Chianti with a twinkle in his eye and a song in his heart.
Bardolino, Fasoli Gino, Italy – Not too heavy not too light jusssst right. This versatile wine is the perfectstarter but holds its own when your entrees arrive.
Barbera, Tre Vingne, Vietti – This world-renowned producer has created the perfect drinking wine. Ruby red in color with sun ripened cherry and vanilla flavors combine with bright acidity and sweet tannins
Cabernet/Merlot, Penfolds Koonunga Hill, Australia – Merlot throws ripe plums at Cabernet to keep it in check. Rich and round, simply put fun to drink.
Cotes Du Rhone, Chateau du Trignon, France – This hand picked gem boasts ripe jammy fruit and spicy tannins. A simple, gulpable quaff. Not fancy but delicious.
Cabernet, Lees Fitch, California – Classic Cabernet lovers rejoice!!! Bourbon soaked cherries, chocolate and cedar what sounds better than that.
Primitivo, Layer Cake, Italy a.k.a Zinfandel. We love it , we need it, we couldn’t do without it ! This wine is like a great layer cake filled with mocha, chocolate and hints of spice and rich always rich.
Monastrell, Bodegas Olivares, Spain Dark and mysterious. Produced from old vines under the cover of warm days and cool nights. This rare gem boasts vibrant blackberry flavors lifted by zesty minerals.
Malbec Reserve, Calagore, Argentina A sublime example of Argentines winemaking prowess. A great wine that happens to be organic. Smokey sensations of coffee and dried fruit mean and green.
Zinfandel, Tobin James, California The wine produced out of this renovated stagecoach stop will hold you at gunpoint. Rich berry and black currant flavors are backed up by a posse of sophisticated tannins.
Chianti Reserva, Villa Caffagio, Italy Two years (minimum) of wood ageing gives this Sangiovese an earthiness and smokiness to stand up to any dish