Full-bodied with red plum and a light graphite aroma. More earthy than Argentinean-style Malbec.

The Candide's older sibling, this wine has a fragrant nose of candied blackberry, with a crisp minerality and smooth tannins backing it up on the palate.

Feeling globalist pressure against local varietals, winemakers in Fronton have tried to eradicate Negrette. The folks at Le Roc are fighting the good fight with this well-priced bottle Eric Asimov calls "...ripe, succulent, exotically fruity, delicious, easy drinking."

This unique blend from Central Spain includes Garnacha Tintorera, which has bright red juice, blended with the nearly extinct Moravia Agria grape. It's a floral and spicy Red to pair with Mediterranean cuisine.

A luscious-on-the-nose, savourably complex, and intense red that plays well with both street vendor or bistro pizza, named in memory of the winemakers' adorable wiener dog, Tomomi.

Vella makes this Nero d'Avola in stainless steel to retain the bright red fruit flavours. Medium bodied pizza/pasta Red wine.

A satisfying red to go with your saucy Italian comfort food! This wine's ripe cherry notes will go great with tomato-based dishes that have a little acidity.

The Monte Tabor estate fresh fruited Valpolicella is an excellent house wine for Italian dinners!

The Monte Tabor estate Ripasso uses the dried skins from their Amarone to produce a dry and full bodied Red.

The Valpolicella Ripasso Classico from Tenute Fraune is powerful and dry, with long age in barrel before release.

Red fruit and soft tannins make this an approachable Chianti for tomato sauce pairings.

Grenache, blended with a co-fermentation of Grenache and Grenache Blanc. Grenache three ways.