A Mix of Our Red Wines

This expressive red blend from Weinhof Bauer-Pöltl brings together Blaufränkisch and Zweigelt for a warm, spiced, and grounded profile. The nose shows baked dark cherry and ripe raspberry layered with oak-driven spice, including cinnamon and clove. A subtle note of black tar and earthy depth keeps the aromatics anchored. On the palate, the fruit remains generous and dark, while oak contributes a noticeable tannic grip that frames the wine without overwhelming it. Balanced and characterful, this is a confident, well-structured red built for hearty fare.

Ideal with robust dishes such as grilled sausages, braised meats, or roast lamb. It also pairs well with mushrooms, lentils, and spice-forward vegetarian dishes.

Rustic and bold, this Barbera from Cecilia Zucca will make any Italian wine lover swoon. With a dark nose of violets, balsamic, and a pinch of clay, the palate is big and broad with ample tannins and a touch of earth.

A quintessential Italian table wine, don't be afraid to have this be your go-to red the next time you break out the checkered tablecloth. A classic ragù of beef would be excellent, or pair with a steak Florentine covered in olive oil. A classic risotto made with red wines would also be a superb vegetarian option as well.

A more serious expression of Gamay from Burgundy, opening with dusty cherry and blue fruit aromas accented by subtle cinnamon spice. The palate is supple and inviting, offering soft blue fruit, gentle vanilla, and present but well-integrated tannins. Fresh yet grounded, this is a quietly expressive Gamay with depth and charm.

An easy match for roast chicken, pork tenderloin, or lentil stew. Also lovely alongside charcuterie, grilled vegetables, or semi-soft cheeses.