Italian Reds Quarterly Membership

While most of the Nebbiolo in Piemonte needs about three to five years of time to tame its rugged tannin and ripping acidity, the talented vigneron at Casalin has truly softened the beast here, and made a wine that's not just approachable, but absolutely delicious in its youth. Opening with effusive notes of candied cherry and strawberry, along with a touch of anisette, the palate begins juicy and satisfying with the same primary fruits, filling the mouth, and moving to a bright finish with remarkably long tannins.

A lovely wine to pair with lighter proteins like a roast chicken or turkey, the sweetness of the fruit on this wine makes it a great foil for game too, and adds a dimension to sweeter fall vegetables like beets or honeynut squash.

Opening with vintage Italian notes of dusty earth, and dark, intense red fruit, some fresh, some dried, the palate is a lesson in texture, with smooth red fruits on entry, mouthfilling weight, and a light, tannic finish.

A fabulous wine to pair with traditional Italian fare, it will be right at home beside a white ragù over pappardelle, a biftek Fiorentina, or something more French like a roasted duck breast with cherry jus.

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.

A wine whose class is apparent right at the first whiff, the Soracuna from the esteemed Villa Calicantus opens with pure, ripe red cherry, a touch of anise, and a kiss of slaty minerality, descending to a palate of real delicacy and softness, with the same pure red fruits, and filigree of mineral depth and baking spices.

A red that could highlight lighter proteins like a pan-seared chicken breast with beurre blanc, grilled shell-on shrimp with chili, or even a pan-seared cabbage with miso butter, the Soracuna is light enough to enjoy just on its own too.

A remarkable red from revived vineyards in Italy's north, the Doppio Gioco begins with notes of cooked and fresh red cherry, a touch of dark chocolate, and some freshly turned clay before moving to a deliciously expressive palate of the same ebullient fruits, with long soft tannins.

A superb partner to experiment with lots of pairings, enjoy the Doppio Gioco beside cured meats and cheeses, game meat with concentrated reductions, or a plate of wild mushrooms with fresh herbs.

A supremely rare red made from 100% ungrafted Piedirosso vines, the Sibilla is a tour de force on the nose bringing black cherry, a bit of star anise and white pepper, and a unique sanguine, iron streak, moving to a palate with the same complexity, but plenty of power and richness too, with bold fruit weight, and lengthy, powerful tannin.

Pair the Non Moreis with bold, rustic fare like bouef bourguignons, a game meat ragù over pappardelle, or pair with an original from the region, Lasagna.