Italy

A grape native to the area around Mount Vesuvio, Piedirosso has long been a blending partner for the more full-bodied variety, Aglianico, although now, it's varietal wines are making an impression all over the world. Named for it's "red feet," owing to the red hue of its stalk, this wine opens with a nose that reads pure volcanic soil, along with a bit of anisette and leather, while the palate is all dark red fruit, and serious, food-friendly tannin and acidity. A fabulous red from a grape that's only now getting it's flowers. DARK SERIOUS BROODING GRIPPY VOLCANIC

A red like this is tailor-made for long stewed sauces full of deeply-flavored meats, such as a classic ragù of many types of game or cuts of beef, oxtail stew, or boeuf bourguignon. The earthy flavors of a roasted mushroom risotto or tart will also be quite nice.

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