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Red blend
Food Pairing
Pizza, pasta, red meat

The name, one assumes, is not a left-wing political statement. But if it were, sign me up to this red union. It's an uncommon blend of merlot, cabernet, gamay and pinot noir. Over in France they might have you arrested for mixing those Bordeaux-versus-Burgundy varieties. But this is a compelling wine for the money. Light-medium-bodied and juicy, it's got a soft centre and cheerful berry fruit mixed with herbs, firmed up by a light dusting of fine-grained tannins and a suggestion of black pepper. Pizzas, pastas and red meats, meet your (affordable, easy-drinking) match.

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About the Author
Life columnist

Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.Beppi used to cover business law for ROB and previously edited the paper's weekly technology section. More


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