Vitello Tomato

Piedmont's other serious white — Roero's signature grape, with pear, almond, and a faintly bitter finish. Once nearly extinct, now widely planted.

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.

Veneto's pale rosé — the same Corvina-based blend as Bardolino, vinified pink. Drinks like the Italian answer to Provence rosé.

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.

Aragón's Garnacha capital — old-vine reds at remarkable prices, plus a touch of crisp white. Spain's most consistent under-$15 red.

White · Medium · Dry

Switzerland's traditional Valais red — Pinot Noir-Gamay blend, light and food-friendly. The Swiss bistro wine.

A specialty bottling we haven't documented in detail. Treat the first sip as research — note the body and acidity, then choose food that matches.

Spain's overlooked next-door neighbor to Rioja — Tempranillo and Garnacha with bright red fruit, soft tannins, modest prices. Often the best-value Spanish red on the shelf.

Navarra at the everyday-aging tier — Tempranillo or Garnacha blends with two years of aging, half in oak. Soft, accessible, food-friendly.

Spain's overlooked next-door neighbor to Rioja — Tempranillo and Garnacha with bright red fruit, soft tannins, modest prices. Often the best-value Spanish red on the shelf.

Catalonia's largest still wine region — wide range of styles, all increasingly modern. Best known for the area's adoption of international grape varieties.

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.