Here’s a nice sub-$20 food wine. Nice acid and balance, a little bright cherry and a hint of smoke from the volcanic soil. Pretty ruby color.
This could very well be wine that Pompeians drank as the sky darkened and ash began to fall. Or maybe not. But if they did, they’d probably have this with some heartier fish or poultry dishes (grilled lemon rosemary chicken, maybe?). I had it with some leftover grilled grass-fed hanger steak (onglet) and bloomsdale spinach sauteed with olive oil. With those, it lacked just a little bit of the depth to compete. A pleasant wine that I could certainly enjoy again. I just probably invite the steak along to the party.