Le Petit Pont Réserve Rouge Pays D’OC 2012
$10, The Voila! Collection Hailing from the south of France and made up of Grenache, Cinsault, and Cabernet Sauvignon, this is a classic bistro red with a contemporary flair. It’s a juicy, fleshy wine that bursts with plums and cherries. It’s not oaky or heavy, just smooth and easy. Think chicken for this one or pork ribs.
Banshee Pinot Noir Sonoma County 2011
$27, Elite Wine Merchants The Banshee isn’t a soft-spoken Burgundian sophisticate. Rather, it’s an ebullient and flashy Californian with appealing ripe fruit, notes of Asian spice, and a plush finish. It certainly has the stuffing for exotically flavored sauces and will pair best with pork ribs or salmon steaks.
Irpinia Aglianico Cinque Querce 2007 $28, Bacchus Importers Ltd. This wine is best suited to the heartiest dry-rubbed steaks, lamb, or baby-back ribs. Imbued with blackberry and black-cherry tones, it has an attractive smokiness and lots of lip-smacking structure. If it’s hot outside, leave this one in the cooler for a bit before opening, or else it will be downright savage.