This mix of Italian reds, mainly from Tuscany, is perfect for pastas, soups, stews and braised meats. Also, with cooler days arriving, the full-bodied whites of Alsace are ideal wines to reach for as you make the transition to fall. There's nothing like a powerful Rhône or Rhône-style red to make a flavor statement as well. And finally two reds and two whites from the west coast make up this group of values. Wine Spectator's Bruce Sanderson explains.
For the full article, check out the new issue of Wine Spectator, on newsstands October 4, 2011.
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