What? Red wine with salmon or roast chicken? Yep – these light- to medium-bodied reds can do it. But they can also go with barbecue, pizza, and red meats or with cheese. Don't be afraid to serve them when it's warm, and give them a 20-minute rest in the fridge if you like. Everyday reds dress up well too, so by all means invite them into the dining room.
New Selection! A lush, bold, earthy wine that's 80% Grenache, 20% Syrah, aged in concrete. Truly a treat!
New Vintage 2017! Lighter-bodied but with enough tannins to stand up to most food, this Southern Rhône red goes especially well with roast chicken and salmon. 80% Grenache, 20% Syrah.
This medium-bodied red stands up well to spicier foods. The Luberon climate is particularly suited to Grenache, which makes the wine beautifully earthy.
New Vintage 2017! This “voluptuous” Southern Rhône red, a blend of 80% Grenache and 20% Syrah, pairs beautifully with red meats and roasted vegetables.
This light-bodied red from the Southern Rhône Valley has an intriguing light fruitiness that makes it a great aperitif on its own, as well as paired with typical red-wine foods, both simple and elegant.
This 100% Cabernet Franc wine from the Languedoc is light-bodied, with raspberry and tobacco notes. The grape is widely planted in Virginia, and in more northerly parts of France, so try this southern French version -- with more fruit and spice.
New Vintage 2016! Its earthiness comes from the Grenache (65%) which also imparts an intriguing richness. Serve this Southern Rhône red as an aperitif on its own, or with typical red wine foods, both simple and elegant.
New vintage 2016! Equal parts of Syrah, Duras, and Braucol make this versatile, medium-bodied wine from the Gaillac region of southwestern France great as an aperitif or with a variety of foods, from salmon to spicy.
New Vintage! 80% Cabernet Franc (a popular varietal in Virginia) and 20% Merlot, this medium-bodied red wine has more fruit than you'd expect from Cabernet Franc, plus notes of herbs, flowers, and even a little cedar. It's a great red for nearly any meal, and can carry over to special occasions.
Ripe fruit and spice, a hint of oak, and a little astringency from the tannins makes this 100% Tempranillo from the Cigales region of northern Spain especially good with lamb and other red meat dishes.