Our Artisan Italian Reds Membership

A great example of the many sides of Barbera, this is a soft and elegant expression, yet it does maintain some power too. Opening with notes of dark cherry and plum, along with a touch chocolate, the palate is lighter on the palate than one might expect, with great back-end acid. It's a wine that rewards revisiting and taking it all in.

A perfect foil to full-flavored poultry or game dishes, the Marchisio Barbera will be excellent beside a sumac-and-zaatar-spiked roast chicken, a pan-seared duck breast with a savory sauce, or a savory salad of marinated veggies and pasta.

A perennial favorite Italian red, this year's Zucca Barbera is another lovely chapter in this wine's history. Opening with a bouquet of purple flowers, earth, and dried fruit, the palate is firm and muscular, with exceptional fruit weight and density, and long, lingering tannin.

An easy winner beside hearty Italian fare like a wild game ragù with pappardelle, or steak florentine, the wine has enough balance and finesse to match with lighter cold cuts and cheeses as well.

While Dolcetto may not be as celebrated worldwide as Italian grapes like Nebbiolo or Sangiovese, there are some villages wholeheartedly devoted to farming this oft-overlooked grape - Diano is one of those villages. This bottle from Renzo Castella is another instant classic, opening with a brooding nose of deep, dark fruits, earth, and just a lick of earth, the palate is intense yet restrained, with cherry and mineral notes dominating, and a serious, but approachably-tannic finish.

There isn't a better pairing with this wine than the specialty of the village, Tagiolini al Ragù, although the wine will do well with other slow-braised meat dishes like Bouef Bourguignon or Carnitas. For vegetarians, bolder flavors the better, like fire-roasted mushrooms or slow-cooked beets with mustard.

The Casalin Langhe Rosso is a gorgeous marriage of France and Italy, taking Italy's premier grape, Nebbiolo, and blending it with Bordeaux's best, Cabernet Sauvignon and Merlot. Opening with vintage notes of graphite, black currants, and a touch of tobacco, the palate is lush, full, and characterful, with long, supple tannin, and a pronounced finish.

A perfect pairing for a rich red meat preparation like a Bordelaise, this will also go quite well with rich rustic dishes like Coq au Vin, or a cream of mushroom and burnt bread soup.

Giovanni Ederle's winery sits on a high hillside overlooking the city of Verona, and this wine definitely expresses some of this mountain character. Opening with notes of purple flowers, hard, scrubby herbs, and pure red cherry, the palate is nuanced and textured, with a substantial earth element, and long, supple tannin.

For a rustic Italian red like Ederle's Valpolicella, bold, earthy flavors work best - enjoy with a hearty boeuf bourguignon, a ragù of wild game, or enjoy with Verona's famous red risotto, colored with wine of the same hue.

This wine is basically Bordeaux by way of Italy, not so much unlike a Super Tuscan. Although, these Bordelaise grapes were planted in the odd, bubble-shaped hills of Colli Euganei decades before, and with good reason. The '21 Versacinto opens with notes of herbal green, dark, black and red fruit, and a palate that's full, rich, and deeply satisfying.

Nothing's better with Bordeaux than red meat, and the Versacinto is certainly in that class. Pair with a classic Steak Florentine or Tournedos Rossini, or pair with earthier, meatier fare like a mushroom risotto, or fire roasted eggplant with goat cheese.