A Mix of Our Red & White Wines

With their location in the South of Burgenland, Bauer-Pöltl makes some of our favorite red wines, not just in Austria, but all of Europe. This wine opens with rounded notes of ripe blue and blackberry, along with a hint of tart cherry. On the palate, the wine is full and lush, with generous fruit weight, a layer of mineral complexity, and bright, tense acidity.

A super barbecue wine, the versatile Anima will go well with smoked chicken, lamb skewers, and baba ghanouj made from coal-fired eggplant.

Year in and year out, this is one of our favorite wines. Chenin Blanc is often called a "terroir-revealer," and this wine's unique smoky mineral elements on the nose reveals the unusual black schist in its soil. That said, there's a veritable fruit basket just beneath those stony elements, with ripe melon, a bit of white peach, and citrus notes bringing complexity to the palate. Like most Chenins, it has plenty of acid and briskness to make the finish as clean as can be, making it an inherently pleasant white for all occasions.

The weight of this wine makes it a great option for experimentation. It will, no doubt, be excellent with fish and other seafoods; however, it'll really shine next to herb-crusted cheese, roasted poultry, and creamy pastas.

While Pinot and Cabernet are the world's most popular red varieties, Syrah may be the preference of wine nerds for its dark fruit, unmistakable earthen quality, and its complexity which invokes flavors ranging from cloves, to black pepper, to even a bit of bacon fat. This Syrah from its spiritual home in the Northern part of the Rhône opens with those same notes of earth along with some voluptuous black berry and plum notes, leading to a palate with long, persistent tannin, abounding complexity, and a satisfying finish.

Syrah is best beside barbecue, and this bold wine will be a welcome addition to any outdoor dinner cooked over an open flame. Enjoy with a classic steak au poivre, a grilled venison loin with roasted beets, or Italian marinated eggplant for a veggie option.

A chenin from two of our most respected growers in the Côtes Roannaise, the Fumée Claire opens with notes of honey, beeswax, and ripe citrus, while the palate is direct, and laser-focused, with a core of citrus, and a present mineral backbone.

Perfect for sipping and contemplating on its own, the Fumée Claire will match well with bright seafood and vegetable appetizers like crab cocktail, scallop tartare, and marinated leeks.

The 2021 La Cuvée le Mére L'O, a pure Merlot from Les Graves de Viaud, elegantly showcases fresh red fruit flavors alongside earthy and leafy notes. Its elegance is underscored by smooth, ripe tannins that contribute to a well-structured and polished finish. This wine is a fine example of Merlot's potential, blending fruitiness with a subtle complexity.

The Cuvée le Mère's balance of fruit and earthiness pairs well with a variety of foods. Beef bourguignon is a natural fit, enhancing the wine's earthy undertones. A simpler pairing could be a roasted beet and goat cheese salad, which complements the wine's fruit notes. For cheese, opt for aged varieties that can stand up to the wine's structure without overwhelming its delicate balance.

There may be some debate, but we believe that the world's great Sauvignon Blanc comes from the Loire Valley. This wine, from one of our favorite growers, opens with notes of gooseberry, wet stone, and just a touch of guava, while the palate is bright, focused, and refreshing with a bit of herbal green for complexity.

A lovely aperitif, the Guinguette will pair very well with fresh seafood like freshly-shucked oysters, or scallop tartare, although the wine has enough substance to stand up to cooked white fish or seasonal vegetables too.