Suggestions of the week

This blend of old vines of Cabernet Franc and Merlot underwent a long carbonic maceration and was crafted as naturally as possible... foot treading included! Lovely extraction yielding notes of raspberry and violet, complete with a delicate spice note and rock dust. A wine that will bring joy to the table with a mustard-sundried tomatoe beef tartare.

Step off the beaten paths with this astonishing Austrian red featuring bright fruit. It is produced by one of the most esteemed estates of the country, 12 hectares of which are located on the south side of the Burgenland hills. Star varietal of the property, the Blaufränkisch reveals its full potential in this supple wine presenting floral and spicy notes, aged both in large-capacity casks and stainless steel. The perfect complement to a spicy pork burger or grilled sausage.

Plum, fig, mild spices and apple - this wine made with the Grignolino varietal is baffling and unique! Crafted by Montalbera, an azienda founded at the turn of the century, the cuvee is not aged in casks to obtain a supple, lively, fruity and easy-drinking result. Divine served slightly chilled with antipasti or a Neapolitan pizza.

Thomas Bachelder, who works with vineyards in Burgundy, Oregon and Ontario, seems to be getting better and better all the time. This new cuvée is a friendly priced introduction to his style. Fermented and aged in casks, this Chardonnay comes mainly from the Vineland and Beamsville vineyards. It has the New World exuberant and enveloping personality, with zesty acidity. Grilled, milky and fruity, it's just right to pair with fish tacos or cheese fondue.

Although aged eight months in oak casks, the blend of Malbec and Cabernet Sauvignon only features a subtle vanilla note. The attack is much more fruit-forward, with lovely accents of raspberry, cherry and black tea. The mouth is juicy, fresh and well balanced.  Serve with pizza or Italian-sausage pasta.