Three very reasonably priced wines make for great pairings with cool weather Fall barbecues. Each of the wines offers slightly more depth and complexity than you might expect at this price range afer a few years of bottle age.

2013 Bodegas Aletta Garnacha, Campo de Borja DO

Old vines grown in chalky, sandy soils translates to bright cedar, spice and cherry in the aromas of this wine. Full-flavored and juicy on the palate, with mild tannins and medium acidity to pair with barbequed chicken.

WHO: Bodegas Aletta
WHAT: garnacha
WHERE: Campo de Borja, Aragon, Spain
HOW MUCH: $8 (media sample)

2013 Bodegas Aragonesas Garnacha Centenaria Coto de Hayas, Campo de Borja DO

Beginning with ginger and baking spices in the aroma, big tannins support a big mouthfeel of fruit. The tannins are well integrated and this is a fun wine to pair with barbequed ribs or brisket with a touch of spice: a big dose of flavor in both the wine and the food.

WHO: Bodegas Aragonesas
WHAT: garnacha
WHERE: Campo de Borja, Aragon, Spain
HOW MUCH: $14 (media sample)

2013 Tommasi Viticoltri “Rafael” Valpolicella Classico Superiore DOC

A hint of leather and sweet fruit begins the experience. On the palate dark cherry flavor is discreetly laced with good acidity. Mild, integrated tannins add to the experience, pairing well with barbequed chicken or ribs.

WHO: Tommasi Viticoltori
WHAT: 60% corvina veronese, 25% rondinella, 15% molinara
WHERE: Veneto, Italy
HOW MUCH: $15 (media sample)

About The Author

Becky Sue Epstein

An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, Becky Sue's work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

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