Stay-at-home pasta or pizza dinners call out for a simple but solid Chianti, and Monrosso fits the bill beautifully. The ruby-colored wine (80 percent Sangiovese with smaller components of Canaiolo and Merlot) is fermented in steel and aged six months in oak casks for fresh, fruit-forward results. It is redolent of cherry, plum, milk chocolate and has distant hints…
Basic Australian red wine done well, this blend of 44% Shiraz, 29% Cabernet Sauvignon, 17% Grenache and 10% Mataro is medium-bodied, with jammy cherry fruit and touches of graham crackers and Nilla wafers. Creamy in texture, with a slightly sticky quality to the finish.
There’s chewy ripeness in this 80-20 Negroamaro-Malvasia Nera blend with aromas of freshly brewed coffee grinds, blackberries, plum and cherry. Not hugely intense, but it is genuine with good structure and many food-friendly elements. Try it with barbecued meats.
Vibrant cherry aromas and berry fruit are backed by flinty-mineral tones and toasted nuances. This Nebbiolo-based wine (with 10% Sangiovese and Caricagiola) delivers cola and tealeaf tones but is lean in the mouth with medium persistency.
A rewarding mix of sweet red fruits and earthy chocolate is what this Syrah-Cabernet blend holds in store. The nose deals cola and coffee with some syrupy berry aromas, while the palate is grabby and a touch rough but also endowed with a ripe, forward fruit character.
Just about half and half Cab Sauvignon and Petite Sirah, this red smells Porty, with caramelized, brown sugar aromas. Tastes semi-sweet, too, with chocolate fudge, cherry jam and cassis flavors. What are we to make of it? It’s all wrong for a table wine, but it’s so yummy.