Tuscany D.O.C.G., Italy
From producer, Barone Ricasoli, the red wine blend for this Chianti Classico Brolio from the 2014 vintage are mostly Sangiovese grapes with some Merlot and Cabernet Sauvignon. Juicy and robust with fleshy ripe black cherry and earth. Pair with pasta in tomato sauce.
Lyndoch, Barossa, Australia
This wine is full bodied with concentrated dark fruits and spice, fun, but serious enough for either a formal or informal barbecue. A perky, full-bodied red that delivers lots of pleasure and no offense. Black plums berries roll across your mouth: no stops or starts, all liquid pleasure. Perfect for the barbecue.
Sweetness: Extra Dry
Niagara Peninsula, Ontario V.Q.A., Canada
A full-bodied Niagara white wine made from organically grown Chardonnay grapes that are ideal for vegans and vegetarians. This wine was oak aged.
Mosel Prädikatswein, Germany
Peach and pear preserves, clementine jam with a terrific balancing acidity. Lovely depth of flavour. Drink this with medium curries and spice dishes. Highly recommended.
Jerez D.O., Spain
The dessert wine gained a smooth, deep, rich, complex character that blended raisins, toasted nuts and crème brûlée. Pair this with pudding, crème brûlée and hard cheeses.