Dark reddish-purple Mi Terruño “Expresión” Mendoza Cabernet Franc surrounds cherry and plum aromas with whiffs of cocoa, fresh herbs, and a hint of wood smoke. It’s dry and freshly acidic on the palate; plum and cherry carry over from the nose and add black pepper notes and gentle smoke testifying to its relatively brief stay in oak barrels.

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This Wine-Searcher link offers links to vendors for many wines in the Mi Terruño portfolio. Read article.

Made from organically farmed grapes, fermented with indigenous yeasts, kept in stainless steel with no contact with oak, minimally sulfited and unfiltered, dark reddish-purple Cirelli la Collina Biologica Montepulciano d’Abruzzo offers a pure and delightful expression of central Italy’s Montepulciano grape. Rustic, in a good way, it’s made to go with food.

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Follow this Wine-Searcher link for background on the Montepulciano grape and links to vendors for Montepulciano-based wines. Read article.

Certified organic and sustainably grown, Ken Wright Cellars Willamette Valley Pinot Noir blends strawberry, cranberry, and blueberry with notes of plum, kiwi, and subtle roses. Balanced and appealing, it harmonizes the aromas with food-friendly acidity in a smooth texture, highlighting the natural sweetness of the fruit without itself being sweet.

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Follow this Wine-Searcher link for an overview of Pinot Noir worldwide, with links to scores of specific wines and vendors. Read article.

A classic Southern French red blend of 70% Grenache, 25% Syrah, and 5% Mourvèdre, Commanderie des Hospitaliers Pays Cathare shows its Grenache dominance in juicy raspberry scents tempered by freshly ground black pepper. Fruit flavors expand to raspberry, strawberry, plum, and appropriately sour cherry, with that peppery backdrop, fresh acidity, and soft tannins.

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Follow this Wine-Searcher link to read about the Grenache-Mourvèdre-Syrah blends that have spread from the Southern Rhône and Languedoc to wine regions around the world. Read article.