You are hard-pressed to find a wine made from 100% Mouvèdre and here the 5th generation winemakers Thierry & Veronique Boudinaud have done just that. They have masterfully handled the problems Mouvèdre can throw at you and have tamed the beast. This vintage is dark, inky, muscular with enough fruit to keep things interesting. Reach for a skirt steak and you will delight in the presence of Mouvèdre.

I know I always say I have new house red but here is an elevated house red. Wow... the complexity at this price point is outstanding. I was just recently in Napa and nothing can touch this wine when comparing complexity and being food friendly and just enjoyable to drink with friends. This is not about being a big fruit bomb but having a some tannins to chew on in the background, spice and nicely developed fruit in the foreground. This is about restraint but pure enjoyment.

I had to have one last shot at BBQ wines before fall is all around us. Don’t judge a wine by its label. I laughed when I first saw the label but got serious when I tasted the classic profile of a Zin from Dry Creek. Tom Stanley is also the real thing. He is a farmer and dresses like one and not give into the pretense of the show that surrounds the wine industry. Perhaps that is why his wines are so honest and authentic.

Parker writes: These serious, ambitious Italian reds…represent breakthrough efforts for the Marche region. 87 pts.

Great value from a fabulous organic winemaker in Marche. With mostly Montepuliciano and little bit of Syrah, this everyday red is refreshing, bright and sure to perk up your meal. This lovely red will embrace tomato-based sauces.

Maturity: now to 2013

Here’s a great all-around red for parties or everyday meals. Neither overly friendly or with tough tannins to chew through, this Syrah is nicely balanced for everyday drinking. The new house wine at Casa Camacho.

Maturity: now to 2012

WU members can’t get enough of the quality wines from Alberto Furque. Such an amazing value. It’s a little tight at present but you can easily decant it to loosen it up a little or just go for it with a BBQ skirt steak and let the tannins do its thing on some protein. A smooth but very driven Syrah. Stand up and take notice, there was a lot of love put into this bottle.

I thought I would stay with the Chianti swing as we slowly emerge into spring. Fermented first in stainless steel tanks with malolactic fermentation, and then aged in wood for at least a year to give the wine a sense of place, while preserving some fruit on it. Parker gave this wine 88 points and Wine Spectator awarded it 86 points. Whether you shop by points or not, this wine will give you classic refined Chianti.

Another WU favorite. A whirlwind of dark, inky, jammy, spicy flavors. WOW! Lip smacking deliciousness. I usually like my red with some earthiness but this fruity number is just way too much fun. All in all, it has a nice structure. Think Alex Baldwin: suave, fast talking, funny, slap on the back kind of guy. Maybe not a lot of depth there, but I’m sure he is engaging and hilarious at a party. 125 cases.

WU members raved so much about the Bola Pinot Noir that we sniffed out another great Pinot under $15. This one is from Oregon and has all the Pinot character with some restraint. Light and pleasing to the palate, you could easily sip this without food or pair it with some salmon.

This is an old-style Chianti that Elisabetta created by blending white varietals with red. The result is an aggressive, food-friendly Chianti that has spirit to it. They named it “IL GARRULO; in part for the noisy chirping of the birds, which brings to mind the happy talk around the table after a few good glasses of wine, and to also honor the GARRULUS, the mischievous bird that struts about the roofs of Montenidoli during the winter months.” I had the chance to see these birds and they are as much part of the land as anything else, they added to the fairy tale that was our day with Elisabetta.

Try this Chianti with any tomato-based sauce and the pairing will thrill you. You can actually think of this as a somewhat white wine and try it with some curries. The hi-pitched acidity makes this a thrilling food workhorse (or a garrulous bird, in this case).

For those of you who have never tasted a Pinotage from South Africa, please let go of any notions of anything like a Pinot Noir. This is going to be bigger in flavor and in tannins. For those of you who have had a Pinotage from South Africa, please erase any memory of harshness or tar-like flavors from your receptors. This winery uses only free-run juice, so contact with the skin is minimized. It ferments in stainless steel. Basically, all the nasty stuff Pinotage is associated with is completely taken out of the picture. The product is a wine that showcases how pretty Pinotage can be. It has notes of cherry with lots of spice. The winemaker suggests serving this red wine slightly chilled.

Big Pinot... big nose, big flavor but somehow maintains balance. There's a smoothness that's honest, complete with finish that lasts, giving this wine a value stamp! Definitely a California Pinot that has a big heart.

It's always challenging to find a decent Dolcetto under $15. There's a lot of swill under $15, but this one that shows the true nature of the grape. Since it's on the lighter side, you get a sense of place and some soothing herbal notes. All you need now is some cheesy pasta! It would even work with fish. If you are new to Dolcetto, think of it as Pinot Noir with higher acid and a tighter tannin.

This is not a Beaujolais Nouveau: this is a serious Beaujolais that seriously delivers cherries and earth, and is soft and sensual. It makes me want to curl up in a big blanket and tuck into a bowl of mushroom risotto. Cozy, earthy and soft—no hard edges here, just softness knitted together finely and intricately. Great value price for an interesting wine. Chiroubles is situated between Morgon and Fleurie in Beaujolais. For food pairings stay away from spices; think mushrooms, chicken, pork or goat cheese.

This wine has everything going on—a virtual party in the mouth! Last month, we shipped an elegant and restrained style of Zinfandel. In contrast, this month's Zin is pure rock-n-roll. Keep your eye on this winery; they've been getting a lot of good press lately.

Alert! New Camacho house red!! Perfect for the transition of seasons. Not too light and not too full—it's just right! A great wine for parties and everyday fare.

Here is 100% Montepulciano. The inviting leather-filled nose is supple and full-bodied but it can deftly handle many foods. The personality of the winemaker really shines through.

Wine award for the 03 version: "...here's a secret. Enrico di Giulio makes absolutely killer Montepulciano in Italy's Molise province. His 2003 Molise Rosso, from vineyards within spitting distance from the Adriatic, is lively and fresh. I've made it my go-to wine for summer barbecues."—Wolfgang Weber, Critic's Picks, Wine and Spirits Magazine, June 2007

As WU members know, I am a huge fan of the Varner brothers. Foxglove is their second label. This lively berry-filled Zin is perfect for any BBQ this summer. Swap your heavy, alcohol-loaded Zins for this fun and peppy Zin.

Definitely not a heady, thinking wine, but comfortable for everyday. The nose is all about cherries with some floral elements. Good structure with great acidity that will work well with food. Grill up some pork sausages and you are set! This wine is aged 4 month in oak (25% French & 75% American).

Alert! New Camacho house wine! This one does it all for me. It has some earth, some fruit, balanced and most importantly, it knows how to listen! And for those of you who are into Parker points: 87 pts! It's 50% Syrah, 25% Carignan, 25% Grenache and fermented in tanks to preserve the fruit.

From Robert Kacher: "Château d’Or et de Gueules is located in the Camargue, in the rolling hills outside the ancient Roman city of Nîmes. Diane de Puymorin purchased Domaine de la Petite Cassagne estate in 1998. She renamed the property after her family’s crest: d’Or (gold) and et Gueules (red, in ancient French). Situated on the south/south-eastern exposed slopes of the Costières de Nîmes, the soils here are characterized by cailloux deposited by the Rhône River centuries ago. Diane works with organic farming methods and believes in strictly limiting yields. The estate produces an average of 30 hl/ha, half the allowed yield. Unique pruning and leaf pulling techniques help her optimize the fruit maturity in her vineyards, and allow her to harvest before the autumnal weather changes. 'Les Cimels' comes from the old Occitan language and means 'fruit bouquet.' Vintage in and out, this is always among the finest values in our portfolio!"

Just a coincidence but Parker did give this wine 92 points. It'll delight the pickiest of palates. Made from 45% Grenache, 45% Syrah and 10% Mouvèdre, you will enjoy the dark inky character as it easily displays its complexity and length. Amazing at this price point. Nadal requires 1–2 years again before it is released. Parker writes: "Deep ruby/purple, with kirsch liqueur, licorice, spring flowers, and black raspberries, the wine is dense, medium to full-bodied, and despite being aged in small barrels, displays virtually no evidence of any wood. The freshness of the acids buttress this substantial, rich wine, which should drink well for 4-6 years."

This is Bordeaux 101, a basic everyday type of wine that won’t hurt the pocketbook. Wine Spectator consistently rates it high and writes, “Fresh and fruity, with attractive berry and tobacco character and just a hint of vanilla." This is not a "showy" wine, it's laidback in style but not flabby on the palate. A very well-made wine. Christophe Piat is the winemaker and was a previous recipient of Bordeaux’s Winemaker of the Year for Wines and Foods of France. This wine is organic and is made from low yields.

This wine is perfect at this price point. Easy going with an authentic feel. Not trying to be over expressive, just a good solid zin. Sometimes it's so hard just to be yourself. Maybe it is because, “The wine was then drained of the skins and placed in 40% new oak barrels for 9 months before bottling. This early bottling allows the fruit to stay intense and youthful showcasing the Zinfandel grape.” Boy, do they know how to handle zin. Enjoy all the jammy blackberries this zin can give.

This is a wine that you can lay down in your cellar. Personality and a fabulous food wine. Here is some info from their website:
“At Montenidoli, the best bunches of Sangiovese are vinified separately with a long maceration on the skins. Each year, the Tonelleries Taransaud sets aside the new barriques in which the wine matures and stabilizes; it’s bottled unfiltered to maintain its intense, powerful personality intact. It’s called Sono Montenidoli because it represents the spirit of the land, the hills overlooking San Gimignano and facing Chianti Classico: I am what I am.”
“It saw the light in 1971, and in 1975, Luigi Veronelli praised it at length in one of his first wine reviews. In 1979, Krista Klauke called Sono Montenidoli ‘one of the Paladins of the Italian Wine Renaissance,’ in Alles Uber Wein. In 1988, Horst Dhom selected 60 great Italian reds, including Sono Montenidoli, for Frankfurter Allgemeine. In 1999, Der Feinschmecker ranked Sono Montenidoli among the hundred best wines in the world.”

Still wanting some wine to snuggle up with against the slight chill in the air? Soft and spicy, you will just need some braised short ribs, a Snuggie and a good movie. A southern Rhône red doesn’t get more comfortable than this. Sebastian Vicenti, the winemaker, trained under the amazing André Brunel. Vincenti has become one of the top producers from Ventoux.

I’m a huge fan of Cal-Ital wines, and so here’s one by none other than the owner of San Francisco’s famous North Beach restaurant. Food and wine definitely live in Lorenzo Petroni. He strives to grow Sangiovese as well, if not better, than in its homeland of Tuscany. Using organic farming methods, he has created a stunning Sangiovese that will give any Tuscan wine a run for their money. Great value!!

From Petroni’s website: “Destemmed to 4-ton closed fermenters, the berries were cold soaked for 5 days (with pumpovers) and allowed to warm on their own until the onset of a native fermentation. Maceration period lasted 6 weeks and included the near completion of a native malolactic fermentation. The wine gets its silky mouth-feel from an elevage lasting 20 months in new and used French oak barrels. To achieve a brilliant appearance, the Rosso was fined with egg whites and cold stabilized prior to bottling.

The Wine: Silky
The wine’s appearance is brilliant and ruby red. The first impression in the bouquet is of sweet tobacco and a slight earthiness, later growing into more perfumed aromas of black cherry and cinnamon. The attack on the palate is smooth, warm, caressing, presenting mineral and stone fruit flavors from start to finish. It is a very accessible wine at this early stage of its development and incredibly food friendly.”
1,600 cases made.

A fun, easy red for everyday fare. This organic wine is a blend of 30% Grenache, 30% Syrah, 40% Carignan. Here is what Parker wrote about it: “88 Wine Advocate #185: The 2007 red, a blend of 40% Grenache and equal parts Carignan and Syrah, all fermented and aged in tank, is a sleeper selection. Deep ruby/purple-tinged with lots of cassis, raspberry, licorice, and forest floor, the wine exhibits excellent ripeness, a delicious, silky mid-palate, and a good finish. This is a very good bargain and worth drinking over the next few years.”