I found this biodynamic wine at Bar Boloud in New York City, while dining on pâtés and blood sausage. Rarely does a wine from the Vacqueyras region of the southern Rhône Valley embody such a degree of complexity. A blend of Grenache and Syrah, Clos Montirius evokes aromas of macerated cherries and developed red currants, intertwined with a distinct barnyardy edge. The earthy, leathery undertones support the wine, add depth and compensate for a slight astringency on the nose.

On the palate there are notes of cassis and spice, and the wine drinks slightly “hot” (higher in alcohol) due to the excessively warm vintage in which it was produced. Yet, the well balanced tannins even out the fruit and alcohol to achieve a wine that is palate and food friendly. It’s easy on the wallet as well — the average retail price is $22. It pairs well with game, such as squab or venison, but can be enjoyed on its own or with a hard cheese.

Rachael Lowe has completed advanced certificate classes at the ASA (American Sommelier Association) and WSET (Wine and Spirit Education Trust). She is also about to receive her Masters in Food Studies at New York University.