A Mix of Our Red Wines

Graves has long been celebrated as one of Bordeaux's premier villages. With its famous gravelly soils (thus, Graves), and ideal maritime growing conditions, the wines that emerge from these vineyards are powerful, robust, and meant for laying down for some period of time. The Janicon Rouge shows this Bordelaise pedigree from first whiff, with notes of toast, red fruit, and graphite, moving to a robust palate with long tannin, and a memorable, earth-driven finish.

Nothing beats red meat and Bordeaux, and the Janicon Rouge is a wine that will stand up to any steak you can think of, though we love it with a New York Strip and an au poivre sauce. Alternatively, enjoy with a robust ragù over fresh pappardelle, or a rich, butter-basted cabbage steak.

Rustic and bold, this Barbera from Cecilia Zucca will make any Italian wine lover swoon. With a dark nose of violets, balsamic, and a pinch of clay, the palate is big and broad with ample tannins and a touch of earth.

A quintessential Italian table wine, don't be afraid to have this be your go-to red the next time you break out the checkered tablecloth. A classic ragù of beef would be excellent, or pair with a steak Florentine covered in olive oil. A classic risotto made with red wines would also be a superb vegetarian option as well.

Cabernet Franc achieves its apotheosis in the Loire, and this single vineyard selection in Saumur-Champigny showcases just how classy and delicate this often-rustic grape can be. Opening with notes of pure, ripe red currant, a touch of dark chocolate, and a whiff of fresh-struck match, the palate is ripe, yet not overbearing, highlighted by red currant, and plum, with a tense, mineral finish.

Cabernet Franc has enough richness yet delicacy to match with all kinds of proteins - enjoy the Rouéres beside grilled sausage and salad, a hearty tuna steak with mashed cauliflower, or a rich mushroom ragù over pasta.