Members Only | Best of the Year

There's something magic about this wine. It's not from a region you've likely heard of, the Colli Euganei, but the grapes are probably as familiar as the back of your hand, Merlot, Cabernet Sauvignon, Cabernet Franc. Their combination results in a wine that delivers the power, structure, and fruit of Bordeaux, the rustic, earthen edge of Italy, and also the freshness and elegance that comes from higher latitude, higher altitude vineyard sites. It's a stunner, full stop.

A bold, Bordeaux blend like the Versacinto will be right at home beside elegant and rugged beef preparations ranging from Tournedos Rossini to Biftek Fiorentina, or even a steak tartare. However, it does have enough mineral freshness to match poultry like roast duck or chicken, or deeper, darker vegetables like roasted eggplant or grilled mushrooms.

The "Enfant du Pays," or "Child of the Country," is a celebration of the rugged, mineral soils of Anjou in the Loire. Opening with a whisp of match smoke on the nose, along with ripe citrus notes, the palate opens with full notes of sweet lemon and a kiss of honey, moving to a simultaneously ripe and brisk finish.

A uniquely delicious pairing partner, the Enfant du Pays serves as a fabulous aperitif, but will do well with raw fish and shellfish preparations like crudos and ceviches, or lighter seasonal vegetable preparations.

Cabernet Sauvignon is one of the kings of red grapes in the wine world for a reason - bringing substantial structure, but also a seductive fruit weight to the party, it's unmistakable in the glass. The Ferran celebrates Cabernet's Bordelaise pedigree, opening with dense notes of red and black currant, along with some cedar, moving to a full, mouth-coating palate with ample structure to stand up to any and every pairing imaginable.

Nothing is going to be quite as good with Cabernet as seared red meat, and the Ferran is no different. Enjoy with classic tournedos rossini, a braised short rib over polenta, or a meaty wild mushroom risotto.

Chenin Blanc will forever be one of our favorite grape varieties - of course, not every Chenin is great, but when it sings, it's one of the world's most unique and satisfying whites. This bottling from Chenin's home in Saumur opens with delicate notes of ripe ctirus, salty minerality, and yes, a touch of white flower, while the palate opens with lush fruit, but quickly moves to a focused, intense finish that leaves you wanting more.

For most white wines from the Loire, raw shellfish is usually a great option, but in this instance, just cooked seafood may be a bit better. Grilled oysters with chili butter and seasoned breadcrumbs, lightly-seared scallops with beurre blanc, or a grilled lobster will all be fabulous, and almost any lighter vegetarian preparation.

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.

South Africa's wine landscape is defined by Rhône-inspired red wines, and crisp Chenin Blanc. The Wupperthal opens with attractive notes of yellow flowers, wet stone, and fresh chamomile honey, moving to a textured and tense palate with full citrus fruit, and an electric mineral finish.

An ideal aperitif, the Wupperthal will also do very well beside a variety of fare from a citrusy shrimp ceviche, to a poached cod filet in olive oil, or even something a bit richer like marinated and grilled chicken kabob.

Certainly a jewel of a bottle from one of our favorite places for natural wine on the planet, the Amethyste is dark and structured, with a superb sense of tension between the tannin, the acidity, and the fruit weight of the wine. A sensational example of Gamay from a tried-and-true grower, enjoy with those close to you, and new friends you're looking to impress.

A darker, tenser Beaujolais like the Amethyst will work brilliantly with more serious fare: venison with a fruit-based reduction, steak au poivre, or coq au vin will all be perfect, along with heartier vegetarian dishes like less spicy curries or pastas.

A spectacular example of how serious, yet fun, great Sauvignon Blanc can be, the "Le Carroir," opens with notes of unripe pineapple, stony minerals, and a bit of classic fresh-cut grass, while the palate is bold and intense, with the same mix of tropical fruit, and mineral depth.

Sauvignon Blanc will do well beside flavors that match its inherent intensity - think a whole roasted fish with lots of Thai spices and herbs, mussels in a white wine broth with lots of chili flake, or steamed leeks in broth with lots of basque flavors.

One of our favorite wines year-over-year, the Entouré de Roches comes from a very special, especially rocky vineyard in Bourgueil. Opening with tantalizing notes of red plum, cherry, and even a mote of citrus peel over an abundance of earth, the palate is soft, yet dense, with the same red fruits shining, and a softly tannic, earthen finish.

Cabernet Franc will always be one of our favorite pairing wines thanks to its versatility, though we always gravitate towards French fare when dreaming up pairings. Enjoy this medium-bodied red with a whole roast chicken and potatoes, pâtés or mousses of all stripes, or even a cheese board with many different varieties of fromage.

From the cool hills of the Pfalz in Germany, the Weingut Plüger Sauvignon Blanc strikes a nice balance between the mineral intensity of something like Sancerre, with the overt fruitiness of New Zealand. Opening with notes of unripe guava and passionfruit along with a salty mineral streak, the palate is ripe and rich with blistering acidity, making for a compelling white that will suit many palates.

A ripe Sauvignon like the Fossilis will pair well with soft Loire goat cheeses like Chèvre, richer seafood preparations like Bouillabaise with Rouille or Lobster Thermidore.

Imogen Berry and Robin Althoff are among our favorite "next-generation" growers, and their project of reclaiming old vineyards, organic farming, and minimal intervention in the winery yields stunning wines like the Lopin. Opening with effusive notes of violet, ripe strawberry, and just a kiss of vanilla, the palate is velvety and layered, with those strawberry fruits, deep earthen elements, and serious finish.

A lovely pairing companion for many types of proteins, the Lopin will be spectacular beside a plate of duck breast with a sweet reduction, roasted chicken with herb jus and french fries, or something as light as grilled prawns with chili butter.

A quintessential Italian white, this Passerina from the seaside of the Marche speaks sunshine and tradition with ease. Opening with notes of crisp seabreeze, honied lemon, and freshly-struck match, the palate is electric and vibrant, with juicy lemons and limes on the palate alongside a delicious, zippy, mineral streak.

Both a perfect aperitif wine, and an exciting pairing partner, the Passerina will do excellently beside a whole Branzino with lemon and rosemary, grilled shrimp, or any other seafood preparation you could dream up.