Red Blend

My years working with an all Italian wine list converted me from an occasional Sangiovese drinker to an obsessive one. The prevalence of mediocre Sangiovese in the 70s and 80s has led to an overall meh perception of the grape.

HOWEVER, when she’s good she’s sensational; she smacks of tobacco, leather, every flavor of cherry one could imagine and the aromas akin to sticking your entire face into a mid-summer garden in bloom.

We blended some other personal favorites: Grenache for its fun, pure burst of strawberry and old vine zinfandel for its depth and bright dark fruit. The result: a bright, zippy, crushable red. I recommend throwing a light chill on it.

VINIFICATION

All produced in smaller lots and aged in neutral barrels. Grenache aged for 12 months, Sangiovese and zinfandel aged for 9 months. This time in the barrel allows the wine to soften so that when we put it into a can it’s ready to drink.

GOES WELL WITH

Red sauce pasta dishes, tacos, pizza, burgers, anything chocolate

Fear Not, Only Believe
by Jonathan Todryk
@jonathantodryk