Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino in the Tuscany wine region. Though it was initially considered to be made from a separate grape variety named Brunello, it was later discovered that the grape used in the production of the wine is in fact Sangiovese.

Regarded as one of the most renowned Italian wines, Brunello di Montalcino was awarded the designation of origin (DOCG), and it is produced with 100% Sangiovese grapes. At first, it comes off as juicy and spicy, with notes of oregano and balsamic, and it may develop strong aromas of cherry and leather. 

This full-bodied, red wine is made from Nebbiolo grapes in a small area in Piedmont with a unique soil and climate conditions. It has been produced since the 19th century, and soon after its invention, it became a favorite among the Italian and European nobility.

According to Italian DOCG regulations, Barolo needs to matured for at least 36 months, while those aged for five years carry the prestigious Riserva label. It is a robust, but elegant wine, which is very high in tannins that soften with aging. 

Châteauneuf-du-Pape is the largest and the most important appellation in the southern part of the Rhône Valley that comprises of five communes. Most Châteauneuf-du-Pape wines are predominantly red blends, with a small percentage of whites.

Officially eighteen grape varieties are allowed, including different colors of the same grape variety. However, the most common are Grenache, Mourvèdre, Syrah, and Cinsault grapes. These rich wines can greatly differ in style, but they are mainly characterized by the spicy and earthy aromas of red berries, black pepper, tar, and leather. 

Naousa is a Greek appellation located in the region of Macedonia. The wines produced under the designation are made exclusively from Xynomavro—an indigenous Greek grape that is often compared to Pinot Noir and Nebbiolo. Naousa wines display the perfect balance of tannins, sugar, and acidity, while the typical aromas and flavors include a complex combination of savory notes that are often reminiscent of dark and red fruit, tomatoes, plums, earth, tobacco, herbs, and spices.

Naousa ages exceptionally well and is rarely enjoyed young. Because of its complexity and finesse, it is often cited as one of the finest Greek wines. An ideal pairing for this tannic wine is game, lamb, tomato-based sauces, rich stews, sausages, mushrooms, and aged cheese.

Ribera del Duero is a Spanish appellation located in several provinces of Castilla and Leon, in north-central Spain. The region is best known for big and bold varietals made with Tempranillo, also known as Tinto Fino or Tinta del Pais.

The blends have to include 75% Tempranillo, while other permitted varieties include Garnacha, white Albillo, and international varieties Malbec, Merlot, and Cabernet Sauvignon. Ribera del Duero wines are built to age. With time, they develop complexity and become more balanced.

Most of the wines are deeply colored, full-bodied, and well-structured with bright acidity and aromas of ripe fruit, vanilla, and spices. Aging requirements are similar to those in Rioja. Crianza is the youngest, aged for two years and 12 months in oak. Reserva labels are aged at least three years with at least 12 months in oak, and the Gran Reservas have to be aged for five years, including two years of oak aging. 

Primitivo is an Italian grape variety with quite interesting origins. Research conducted in 1994 proved that the grape is identical to Californian Zinfandel, while it was later discovered that both grapes originated from an old and obscure Croatian grape Crljenak Kaštelanski.

Despite the same lineage, these grapes are influenced by their terroir, and they can slightly differ in character. In Italy, Primitivo is mostly cultivated in Apulia, where it is used in the appellation Primitivo di Manduria. Primitivo is a somewhat rustic wine, dark, intense, and rich in tannins that tend to mellow with age. 

Barbera is the most common grape in Piedmont and the third most-planted grape in the country. It is used in varietals and blends. Nowadays, it is considered to have great potential to produce excellent quality wines, although it was once considered as a grape designated for rustic, everyday wine.

Dark Barbera-based wines are typically low in tannins and high in acidity. The flavors usually include a combination of raspberries, blackberries, cherries, and strawberries, sometimes with a hint of spices. Oak-aging will typically improve the tannin structure in Barbera wines. 

Barbera d’Asti (DOCG) is an Italian red wine produced on the hilly vineyards in the provinces of Asti and Alessandria in Piedmont. The minimum of 90% Barbera grapes must be used in its production, while the other 10% may be made up with Freisa, Grignolino or Dolcetto varieties.

The wines are mostly ruby red and well-balanced, with notes of red and black fruits, while Superiore varieties, which are aged for at least six months in wood, may have hints of spiciness. The wine pairs well with dark meat, mushrooms, matured cheese, and braised greens.

Saperavi is a resilient red Georgian grape that originated in the eastern region of Kakheti, and though it is still predominant in Georgia, small amounts are also grown in other Eastern European regions, Australia, and the United States.

This teinturier grape that has dark skins and flesh produces full-bodied wines of a dark garnet color which are characterized by aromas of ripe red berries and pleasant acidity. Most wines produced from the Saperavi grapes are varietal and have a great tendency to age.

Sapervai wines are incredibly versatile and can match a variety of dishes, including delicate fish dishes, stews, grilled meat, or game.