Harvest Season Reds

Michael Opitz's young domaine is located on the Southern shores of Austria's Lake Neuseidl, a sunny corner of the country renowned for its richer red wines. The Ried Vierteljoch, a single parcel selection, opens with attractive notes of vanilla, spice, and bold red fruits, moving to a palate that opens with sunny red and black fruits, a touch of black pepper, and light tannins.

Enjoy the Opitz Ried Vierteljoch with richer dishes like a butter-basted ribeye with au poivre sauce, glazed shortrib over polenta, or seared eggplant with tomato concassé.

A unique wine from France's southwest, the Gaillac Rouge opens with notes of star anise, plums, and a whiff of smoke, descending to a rich palate with the same plummy spiciness, and broad lick of tannin.

A superb barbecue wine, enjoy the Gaillac Rouge beside a grilled New York Strip with chimichurri, a classic plate of pork ribs with a mustard-based barbecue sauce, or grilled king trumpet mushrooms with goat cheese and rosemary.

Imogen Berry and Robin Althoff are among our favorite "next-generation" growers, and their project of reclaiming old vineyards, organic farming, and minimal intervention in the winery yields stunning wines like the Lopin. Opening with effusive notes of violet, ripe strawberry, and just a kiss of vanilla, the palate is velvety and layered, with those strawberry fruits, deep earthen elements, and serious finish.

A lovely pairing companion for many types of proteins, the Lopin will be spectacular beside a plate of duck breast with a sweet reduction, roasted chicken with herb jus and french fries, or something as light as grilled prawns with chili butter.