May 2026
Our inaugural Sommelier Selection explored six distinctive reds from France, Italy and Portugal, celebrating approachable styles with character, regional identity and exceptional drinkability.
Sommelier's Note
The first edition of the Journal was designed to showcase diversity rather than power. From juicy, fruit-driven reds to elegant regional classics, this collection invites you to discover how different regions express balance, freshness and personality.
Bright red berries, a touch of spice and a soft, juicy finish — the kind of red that disappears quickly, especially slightly chilled.
Charcuterie, light pasta or a simple panino.
Made using carbonic maceration, the same technique behind Beaujolais, giving it its fresh, juicy character.
Dark cherry, plum and gentle spice come together in a smooth, easy-drinking red with just enough depth to keep you coming back.
Grilled meats, salumi or pizza night.
Negroamaro translates loosely to 'black and bitter', though in the glass it's far more rounded and inviting.
Delicate red fruits, subtle florals and a fine, silky structure. Refined without trying too hard.
Prosciutto, aged cheeses or light antipasto.
Ribolla Nera is closely related to Slovenia's Refosco, known for freshness and finesse.
Ripe berries, a hint of herbs and a clean, polished finish, approachable yet far from simple.
Roast chicken, shared plates or midweek dinners.
Grown near the Atlantic, the vineyards benefit from cool ocean breezes that help keep the wine fresh and lively.
Juicy red cherry and plum with a touch of spice, supported by fresh acidity and a smooth, rounded finish.
Rich pasta dishes, braised meats or hard cheeses.
'Superiore' means extended ageing, giving Barbera extra depth while keeping its signature freshness.
Ripe red berries, subtle herbs and soft tannins come together in a relaxed, easy-drinking red with plenty of charm.
Grilled meats, salumi or classic pizza.
'Morellino' is the local name for Sangiovese in coastal Tuscany, where sea breezes keep the wines vibrant and approachable.