Inky dark in color, this wine teems with the ripe fruitiness of a sunny climate, and the spice of American oak further heightens its flavor. Calabria also has lively tannins and a firm, forceful finish. It’s a wine made for steak, burgers, ribs — any good red meat would be a perfect partner. Even a meatless tomato-sauced pasta with plenty of spice would be a good match.
Calabria, Riverina (New South Wales, Australia) Durif 2013
By Marguerite Thomas