- As a sommelier, there are a few red wines I like to keep on hand for the holiday season.
- Sparkling reds can add a special touch to a festive gathering or big dinner.
- Cesanese and teroldego are some of my favorite Italian reds.
When I started my career in the wine industry over 15 years ago, I drank red wines I didn't enjoy just because I thought they were high quality.
Turns out I couldn't train myself to like them. Luckily, however, I eventually found a few reds that always seem to please me and any guests I'm hosting.
Here are some of the red wines I've been buying lately as a sommelier.
I live near Rome, so cesanese is plentiful.
Cesanese del Piglio is the first DOCG of Lazio, the region where Rome is located. This means it's been rated one of the highest-quality Italian wines.
The beautiful wine grape grows in the foothills of the Apennines Mountains.
Cesanese has aromas of cherry, sweet spices, roses, and often black pepper. The tannins are pretty light, too, so bottles don't have to age long to be enjoyed.
It pairs best with fresh pasta dishes, heavy meat sauces, and seasonal porcini mushrooms.
Zinfandel has a whole new image.
When most people think of zinfandel, they picture the pink-hued boxes of white zinfandel from the '80s and '90s.
This hasn't given it the best reputation among wine drinkers and professionals.
However, winemakers in California have started to reimagine zinfendel. They're making gorgeous, robust reds from the old white-zin vines.
These are well-constructed, spicy wines with lots of dark berry aromas. They're often labeled "jammy," so if you like a fruit-forward bottle, this is for you.
Teroldego reminds me of summer, even in the dead of winter.
I go to the Dolomites in the Italian Alps every summer to eat and drink the region's best food and wine.
Nothing tops a well-made glass of teroldego for me. When I open a bottle back at home near Rome, I'm immediately transported to those alpine summers. Think wild berries, pine needles, freshly turned earth, cut grass, mountain streams, and medicinal herbs.
The flavor is complex and bright, and it's perfect to pair with the region's heavier cuisine, such as polenta with chanterelle mushrooms, knödel, and fondue.
I always have a case in my cellar.
This is your sign to try some sparkling reds.
Sparkling reds aren't as well known as their white counterparts, but they are the perfect pizza wine. I like to keep some on hand for more casual dinners and gatherings.
One of the most famous sparkling reds is Lambrusco from Emilia Romagna. However, winemakers worldwide are producing delicious, naturally sparkling reds in the pet-nat style.
The best ones are made from high-acidity red-wine grapes. Look for sparkling shiraz, dry Lambrusco, Gamay-based vin du bugey, and my personal favorite, barbera frizzante. It's made from the barbera grape and is known for its high acidity and food friendliness.
Saperavi is one of the oldest domesticated red grapes.
Saperavi, originating in the country of Georgia, is one of the oldest known domesticated red grapes in the world. Today, you can find bottles from Georgia, Ukraine, Moldova, Australia, and even the Finger Lakes in New York.
These wines look almost black because they contain high levels of anthocyanins (water-soluble pigments).
The wine is often complex, with aromas of cassis, blackberries, spice, earthiness, cherries, leather, and licorice. A bold glass of saperavi is great on its own, but it also pairs well with lamb or game dishes and cheese-based sauces.
Rosé is popular for a reason.
Today's rosé wines go beyond the blush-pink bottles of yesteryear. I love that they can give you the flavors of beloved red-wine grapes without the heaviness.
I lean toward deep-hued rosés made from grapes like grenache, Sangiovese, teroldego, and even cabernet sauvignon. Italians also have a long history of producing darker rosato wines such as Cerasuolo d'Abruzzo and Cerasuolo di Vittoria.
If you can't decide between red and white next time you're hosting, this is a great compromise.
