RECIPE MATCH

A rich, savoury, meaty sauce should be fine with similar styled red wine.

Bench 1775 Merlot 2014, Osoyoos, Okanagan Valley, British Columbia, Canada $29.90

Multiple picks of Naramata Bench Merlot, all fermented separately, eventually come together to produce this intensely fruited, aromatic red. The nose is awash in Bing cherry and damson plum that spills across a cedary, powdery, fine-grained tannin, leaving a bitter coffee note in the finish. It has spent a year in French oak and is the better for that but will need more time in the bottle. This wine suggests Merlot and Naramata are destined for greatness as the vineyards and growers mature. Best now with roasted chicken or grilled beef.

Mettler Family Vineyards Old Vine Zinfandel 2014, Lodi, Central Valley, California, United States $38

The Mettler family have been growing wine grapes in Lodi for six generation farming over 800 acres — 300 owned by the family and 75 acres certified organic by CCOF (California Certified Organic Farmers). The warm red round spicy zin is an 85/10/3/2/ mix of Zinfandel, petite Sirah, Cabernet Franc and Cabernet Sauvignon come off rich, sandy loam soils. The blend uses ‘old vine’ fruit that averages 50 years old. At 15.5 per cent alcohol, the entry is warm and spicy with rich, raisiny, pruny black fruits. On the palate intense black plum, brambleberries, resin and tobacco with a dusting of brown spice and a life-saving touch of acidity in the finish. Think rustic dinners like stews, casseroles, burgers, beef kebabs and or spaghetti and meatballs.