We’re going global to find the best red wines for this spring and summer.
We’ve put together a list of our top 5 international red wines – complete their flavour profiles and food pairings to help you finesse your seasonal menu.
Italian red blends
Farnese Edizione Cinque Autoctoni
Manduria, ITALY.
A powerful blend of the best of Italy’s red grapes, comprising of 33% Montepulciano, 30% Primitivo, 25% Sangiovese, 7% Negroamaro and 5% Malvasia Nera. From bottle to glass, Farnese Edizione Cinque Autoctoni (170328) maintains its deep blackish purple colour, which reflects the intense and persistent tones of cherries, blackcurrant, cocoa, liquorice, cinnamon and herbs. The velvety tannins and enduring texture lends itself to aged cheese pairings and seared red meats, finding its place beside a strong summer grilled menu and cheese platters.
Italian red varietals
Cantine Cellaro Lumà Nero D'avola
Terre Siciliane, ITALY.
Superb alongside red meats and game, or hard cheeses, Cantine Cellaro Lumà Nero D’avola (181378) is deeply coloured and ideal for luxurious dinner seatings featuring rich menu options. A bouquet of ripe red fruits heightens the senses for an indulgent palate of black cherries and spice. Subtle earthy notes and a hint of raspberry keep this at an approachable level for those looking to expand their red wine oenology.
Italian montepulciano
Caldora Montepulciano d’Abruzzo
Abruzzo, ITALY.
Caldora Montepulciano (180056) is a full-bodied, tannic wine of deep garnet colour. Marasca cherries, plum and hints of vanilla complement the savoury and vibrant nature of salumi, whether it be on pizza, deli dishes or heroed on a charcuterie board. Montepulciano grapes are best grown in the southern regions of Italy, where the climate is warmer and can slowly nurture the montepulciano to full maturity with lower acidity levels.
Italian sangiovese
Rocca Delle Macie
Chianti Classico Riserva
Toscana, ITALY.
Made from 90% sangiovese grapes, Rocca Delle Macie Chianti Classico Riserva (170437) selects the best vines across the terroirs of Castellina in Chianti, Tuscany. Dark berry flavours are underpinned by a soft minerality on the palate that can be attributed to the chalky soil of this region. This makes it a great pairing for succulent roasted meats, and is best served decanted, to allow aeration to enhance the flavours.
New Zealand red
OTU Classic Pinot Noir
Marlborough, NEW ZEALAND.
Elegant cedar and ripe, bright, red plum sing on the palate in OTU Classic Pinot Noir (191652) – a celebration of the Marlborough region. OTU highlights the fertile volcanic soil of their viniculture by creating a bold series of classic wines. The cool climate keeps a dry edge that rounds the palate with a subtle umami hum that speaks to game dishes, like roasted quail.
