Big Red Wine Season
OK, as much as I didn't want summer to be over, big red wine season has officially begun and I'm here for it. Those Bordeaux, Burgundy and Tuscan reds were all delicious to drink during the hot weather, no doubt. But doesn't that spicy, rich wine become just a little more delicious when the air's slightly cooler outside?
I've carefully selected several wines worthy of your drinking attention. The focus here is on autumn reds that can be enjoyed slowly over the course of an evening – preferably with something rich and hearty bubbling away on the stove. Below I've listed our wine picks, along with a favorite recipe to pair and enjoy.
Jackson's Somm Picks
2018 Isole e Olena, Cepparello
2011 Tommaso Bussola, Amarone della Valpolicella Classico TB
2003 Huet, Vouvray Moelleux Première Trie Haut Lieu
Is there anything more fall than the smell of apples? Golden, red, and green. Fresh, bruised and brown. There's one wine that delivers all the apple smells across the board: Vouvray. Chenin Blanc's most bodacious, off-dry interpretation represents one of the world's greatest white wines. This is a winery that survived its owner being sent to a German POW camp in WWII, and has continued to produce incredible, ageworthy whites even through an ownership change. This ripe, Fuji-apple scented 2003 Moelleux is ready to go now, and presents lush, gingery, honeyed qualities which are at home with a variety of spicy and rich foods. Try this Yellow Thai Curry with some Vouvray.
1995 Château Lynch Bages
An overperforming, luscious Pauillac with 25 years of age? Sign me up. This is a classic and powerful big red wine from one of the best Pauillac vintages of the 1990s and from one of the most admired properties. The core of fresh red fruit is still alive in this wine and is supported by ample notes of pipe tobacco, turned earth, licorice, allspice and vanilla. Pair this with Beef Wellington à la Gordon Ramsay.
2014 Colgin Cellars, CariadAnn Colgin's wines drink really beautifully with five - seven years of age on them. They certainly need a little bit of age, but when you want softly-unfolding fruit over a base of chocolate, leather and fresh mint, this is an ideal time to open them. The 2014 Cariad is a blend of 55% Cabernet Sauvignon, 30% Merlot, 12% Cabernet Franc, and 3% Petit Verdot. Don't overthink this pairing: pan-sear a steak with salt, pepper, and shallots (I prefer ribeye).
My goal is just as much to get people cooking as it is to get them drinking wine. I hope you can all find something here with these big red wines that inspires you to get your hands busy in the kitchen. Wine is not only accompanied nicely by food, it's downright enhanced and so is the food itself. If there's one guaranteed way to stave off the cold, it's to enjoy a tasty home-cooked meal with an extraordinary glass of wine.
View more of our Master Sommelier’s carefully curated wine selections here: