Springtime Reds

The Majas Rouge is a mediterranean red through and through, opening with notes of ripe plum and dusty earth on the nose, moving to a fresh palate with the same notes and a bit more herbal complexity, with a tart, mineral finish.

A lovely barbecue wine, the Majas Rouge will do well with carnitas, a classic picnic shoulder, or a plate of simply-grilled vegetables with chimichurri or plenty of olive oil.

Bauer-Pöltl makes some of our favorite Austrian reds - they're not afraid of going for the gusto, and their wines always bring a certain verve and power that isn't always present among their neighbors. The Blue Frank and Partner is a classic from them, opening with notes of sweet red cherry, and plum, while the palate is rich, developed, and generous, all cleaned up by a refreshing, nearly-tart finish.

Our favorite pairing with most Austrian red is either sausage or some barbecue variety, and this wine is no different. Taste alongside a pork shoulder dressed with mustard and vinegar, grilled vegetables with olive oil and plenty of salt, or a fattier cut of meat like a ribeye.

A fabulous, albeit slightly iconoclastic Nebbiolo from the hills of Piedmont, the Mungalat opens with signature aromas of dark violets, dark cherries, and just a whiff of black truffle, moving to a remarkably fresh palate, with the same fruit, but not the bracing acidity or tannin that Nebbiolo is so well-known for. Instead, the wine is full-fruited and crunchy, with moderate tannins, and a fresh, mineral finish.

A divine complement to a full-flavored cut of meat off the grill, the Mungalat will sing beside steak or lambchops, but also something earthy and rich like a wild mushroom risotto.