Spicy Reds, Loire Whites and Italian Stallions

Bruce Sanderson
Issue: September 30, 2010

These reds will carry you through those late-summer barbecues and into the fall with ease. Full-bodied for the most part-with the exception of the Rioja and the Oregon Pinot Noir-they are all big on flavor, with spicy accents, while offering fine value.

For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2010.

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