Warm Weather Reds

Pais is one of the world's most undersung varieties, especially considering it quite literally began viticulture in the New World after Spanish missionaries brought it along to be planted at their settlements - the wine is also called Mission. This example from Chile has an uncommon amount of fruit and charm on the nose, dominated by almost candied cherry. The palate carries this fruit along with a distinctive rose aroma, with a soft, supple finish.

A lovely wine to enjoy chilled on its own, the Pais will also perform very well on a cheese and charcuterie plate where the wines inherent sweet fruit will be brought out by the cheese, and its earthiness will complement the meats. A great vegetarian option would be a salad with some fruit elements like figs, or strawberries.

If anything, the nose on this wine is uniquely Italian. Opening with gorgeously interwoven notes of balsamic, earth, and cooked red fruit, the palate is soft, with the same earthen quality, and delicate tannins.

A great lighter red, this wine will go excellently with a classic selection of antipasti, from marinated eggplant and artichokes, to salumi and other cured meats and cheeses, this is a perfect winter red to open proceedings any evening.

A rare Gamay from true Burgundy terroir, Penlois' Coteaux Bourguignons brings all the charm and freshness of Beaujolais, and marries it with the brooding dark and earth of the world's most renowned wine region. Opening with pure, ripe blackberry and cherry, along with forest floor and wet stone, the palate is blockbuster, with the same ripe fruits, and barely-there tannin.

There's no better wine for burgers than Gamay, and this will be tremendous with a classic double. With plenty of depth and nuance, the Coteaux Bourguignons will play especially well beside other strongly-flavored meats like kielbasa, or a classic cassoulet.