Roast Suckling Pig

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

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Red · Medium · Dry

Tuscany's most serious wine — pure Sangiovese aged at least five years before release. Cherry, leather, tobacco, dried herb; immensely structured, immensely age-worthy.

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Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

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Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

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Red · Medium · Dry

The classical claret style — Cabernet/Merlot-led blends from Bordeaux, black currant and cedar with serious structure. Cellar-worthy at any quality level.

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Red · Full · Dry

Spain's Tempranillo turned up to eleven — concentrated, oak-driven, and built for the long haul. The wine that goes with charred steak and a long winter night.

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White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

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Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

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A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

The Northern Rhône's grandest red — pure Syrah from a single granite hillside, age-worthy for decades. Black olive, smoked meat, violet, and a tannic spine that demands time.