A Mix of Our Red & White Wines

A signature red blend from one of our most trusted growers in Italy, the Rosso della Luna, or "Red of the Moon" opens with notes of violets, freshly-turned clay, plums, and red cherries, descending to a palate with ample enough structure to stand up next to red meat, but also soft, subtlety that invites contemplation. On the finish, the wine is robust, with rustic tannins, and a bright mineral streak.

A wine that will sing beside food, the Rosso della Luna will do well with meaty proteins like grilled steak with chimichurri, lamb skewers with mint chutney, or a hearty mushroom risotto.

A fifty fifty blend of the pink-skinned Pinot Gris, and the golden, zippy, Pinot Blanc, the Feldstärke opens with tantalizing notes of white peach, rose petal, and lemon zest on the nose, moving to a palate that's characterized most by superb balance. With body and richness to the fruit here, along with great acidity, it's a wine that's stimulating on its own, but will just shine beside food.

A slightly heavier wine like this is great beside creamier, more substantial fare. It will be perfect beside a Lobster Bisque, or salmon croquettes, or beside a classic Chicken Schitzel. It will also go quite well with heartier veggies like roasted celeriac or cauliflower.

In red wine territory in Austria, the influence of an enormous, but very shallow lake, the Lake Neusiedl, is imperative in the ripening of the grapes. By directing cool breezes through the grapes, the wines are able to mature, and develop body and structure without too much alcohol. The Mare Pannonia references this, and presents a wine with tremendous depth of fruit, elements of sassafras and spice, and long, subtle tannins. It's the best of Austrian red in one tremendous bottle.

A wine with this much fruit weight will pair well with flavorful meats like pork, venison, or any other game, and pairs just as well with earthy, sweet veggies like roasted beets, or charred squash.

A superb example of one of Italy's lesser-known, albeit very dynamic, white grapes, the Verdicchio Superiore from La Staffa opens with a heady nose that combines salty seabreeze, gooseberry, lemon pith, and just a kiss of white peach. On the palate, the wine's playful dance between weighty citrus and stonefruit, and zippy minerality makes for a very satisfying sip.

A Mediterranean wine, no doubt, enjoy the Verdicchio beside fresh seafood, either raw or simply cooked, a fillet of chicken with a lemon caper sauce, or broccoli rabe with pecorino.

A classic, rustic Côtes du Rhône, the Poisson Rouge opens with notes of fresh blackberry and plum alongside turned clay and a whiff of seabreeze, moving to a palate with the fabulous balance and weight, reflecting the same dark fruits, with a distinct earthen edge, pronounced tannin, and a lingering finish.

A great wine to go to for when the meat comes out, enjoy the Poisson Rouge with a classic butter-basted steak, shepherd's pie, or grilled mushrooms with rosemary and goat cheese.

A classic Northern Italian white, the Sienra from the revered Marchisio Family opens with notes of honeysuckle, yellow flowers, and ripe meyer lemon, moving to a palate with lovely tension and minerality, underscored by the same yellow fruit, and a touch of the same floral potpourri.

A great aperitif, the floral nature of the Sienra makes it a lovely match for plainer foods like a delicately-seared fish filet with a butter or cream sauce, a spiced labneh with olive oil and crudité, or sautéed seasonal vegetables with feta.