This time of year, we break out the layers and start drinking red wine again—the spicier the better. It goes with the food we resume eating—braised meat and fish stews, autumn root vegetables and roast turkey—all of which resonate with earthy, savory reds from warmer climates, including these three delicious choices.
Allegrini Palazzo della Torre, IGT Veronese, 2014
From the Valpolicella region in Italy’s Veneto, this wine is made by the renowned Allegrini family from partially dried, raisined grapes. Think of it as an “amarone junior,” medium to full but smooth, with savory notes of black raspberry, almond, vanilla and dried herbs. It works beautifully with a grilled swordfish caponata.
$22, Marty’s, Newton
Celler Pasanau Ceps Nous, Priorat, 2015
Created with a majority of my favorite underground red grape, garnacha, the Ceps Nous is harvested at heights of more than 2,400 feet on rocky slate soils in Catalonia. It has an aroma of roasted coffee grounds, smoke and sage, with velvety flavors of sweet cherry fruit, licorice and pepper. It’s outstanding with barbecued meat dishes.
$25, Sav-Mor Liquors, Somerville
Mauritson Zinfandel, Dry Creek Valley, 2015
This is a full-bodied, old vine zinfandel from the talented Clay Mauritson, whose family celebrates 150 years of growing grapes in Sonoma this year. The wine’s juicy, brambly fruit is accented with notes of cinnamon, baking spice and dark chocolate. A bruiser, its ripe berry-like flavors complement a hanger steak to perfection.
$30, Urban Grape, Boston
Sandy Block is a master of wine and the vice president of beverage operations for Legal Sea Foods.